recipe ingredients
1/4 cup sliced green onions
1 clove garlic, minced
1 Tbsp. margarine
1-1/2 cups shredded carrot
3 slightly beaten eggs or 3/4 cup refrigerated or frozen egg product , thawed
1-1/2 cups shredded reduced-fat Monterey Jack or cheddar cheese (6 ounces)
3 Tbsp. yellow cornmeal
1/2 tsp. dried basil, crushed
1/4 tsp. ground nutmeg

recipe directions
Preheat oven to 325*F. Cook green onions and garlic in margarine in a medium skillet until onion is tender but not brown. Add carrot; cook about 2 minutes more or until crisp-tender. Remove from heat. Stir together eggs or egg product, cheese, cornmeal, basil, and nutmeg in a large bowl. Stir in carrot mixture. Coat twenty-four 1 3/4-inch muffin cups with nonstick cooking spray. Spoon about 1 tablespoon of the carrot mixture into each muffin cup. Bake for 15 to 18 minutes or until set. Let stand 2 minutes. Remove from pans.

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