Garden Vegetable Muffins Recipe

Name: Garden Vegetable Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 (3 ounce) package cream cheese; 3/4 cup milk; 1/2 cup carrot, finely shredded or grated; 1/4 cup chopped green onion; 1/4 cup vegetable oil; 1 egg

Servings: persons

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 (3 ounce) package cream cheese
3/4 cup milk
1/2 cup carrot, finely shredded or grated
1/4 cup chopped green onion
1/4 cup vegetable oil
1 egg

1
Preheat oven to 400u00b0F Grease or paper line 12 (2-1/2-inch) muffin cups.
2
Combine flour, sugar, baking powder, and salt in large bowl; cut in cream cheese until coarse crumbs from.
3
Combine milk, carrots, green onions, oil, and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into muffin pans.
4
Bake 25 to 30 minutes until golden brown and toothpick inserted in center comes out clean.
5
Immediately remove from pan and cool on wire rack for 10 minutes. Serve warm.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/4 teaspoon salt, and more.

Yes, Garden Vegetable Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Garden Vegetable Muffins

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