Veggie Corn Muffins Recipe

Name: Veggie Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1/2 cup whole wheat flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1 large egg; 1 cup unsweetened almond milk; 1/4 cup canola oil; 1/4 cup honey; 1/2 cup finely shredded carrot; 1/2 cup finely chopped green pepper

Servings: persons

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon salt
1 large egg
1 cup unsweetened almond milk
1/4 cup canola oil
1/4 cup honey
1/2 cup finely shredded carrot
1/2 cup finely chopped green pepper

1
Preheat oven to 400u00b0. Coat 12 muffin cups with cooking spray.
2
Whisk together cornmeal, flours, baking powder and salt. In another bowl, whisk together egg, milk, oil and honey. Add to cornmeal mixture; stir just until moistened. Fold in vegetables. Fill prepared cups two-thirds full.
3
Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
4
Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high until warmed, 30-45 seconds.

741

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 11 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, and more.

Yes, Veggie Corn 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.

Veggie Corn Muffins

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