Veggie Corn Muffins

11 ingredients
4 steps

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

Directions

  1. 1
    Preheat oven to 400°. Coat 12 muffin cups with cooking spray.
  2. 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. 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. 4
    Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high until warmed, 30-45 seconds.

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