VEGGIE CORN MUFFINS
These muffins go with so many main courses. We love to add healthy ingredients to all our recipes. I welcome the challenge, and it's something my family appreciates. -Peggie Brott, Colorado Springs, Colorado
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Coat 12 muffin cups with cooking spray., 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., 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. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until warmed, 30-45 seconds.
Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 207mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
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Rediat Edalafr
[email protected]I'm not a big fan of corn muffins, but these were really good! The vegetables added a nice sweetness and texture. I'll definitely be making these again.
Saqlin Zohaib
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They're so delicious, they won't even notice that they're eating healthy. I also like that they're easy to make and can be frozen for later.
Bhatt Nandita
[email protected]I love that these muffins are so moist and flavorful. The vegetables add a nice sweetness and crunch. I also appreciate that they're relatively low in calories and fat. They're a great way to enjoy a healthy snack without feeling guilty.
Anouar Sellami
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're healthy, filling, and they taste great. I make a big batch on the weekend and then freeze them so I always have some on hand.
King 4367
[email protected]I'm not a big fan of corn muffins, but these were surprisingly good! The vegetables added a nice sweetness and texture. I'll definitely be making these again.
Nick Carroll
[email protected]These muffins are a great way to use up leftover vegetables. I had some zucchini, carrots, and corn, and they all worked well in this recipe. The muffins were moist and flavorful, and they made a great breakfast or snack.
Janice Shapero
[email protected]I've been making these muffins for years and they're always a favorite. They're the perfect grab-and-go breakfast or snack. I love that they're healthy and delicious.
slenge bie
[email protected]These muffins are so easy to make and they're always a hit with my family. I usually double the recipe so I can have some to freeze for later.
doremon 11
[email protected]I made these muffins with whole wheat flour and they were still delicious. I also added some chopped walnuts for extra crunch. They were a hit with my family and friends.
army gaming
[email protected]These muffins were a bit too dry for my taste. I think I'll add some extra milk or yogurt next time. Otherwise, they were pretty good.
Abdurhman Khan
[email protected]I'm not a big fan of corn muffins, but these were really good! The vegetables added a nice sweetness and texture. I'll definitely be making these again.
Aamir Xardar
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They're so delicious, they won't even notice that they're eating healthy. I also like that they're easy to make and can be frozen for later.
Eimantas Dobranskis
[email protected]I love that these muffins are so moist and flavorful. The vegetables add a nice sweetness and crunch. I also appreciate that they're relatively low in calories and fat. They're a great way to enjoy a healthy snack without feeling guilty.
Nadiya Dogar
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're healthy, filling, and they taste great. I make a big batch on the weekend and then freeze them so I always have some on hand.
Rodney Dennis
[email protected]I've made these muffins several times now and they're always a hit. They're so versatile, you can add any kind of vegetables you like. I've even made them with leftover mashed potatoes and they were delicious.
Randa Ashraf
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them. They're so easy to make and they're a great way to get your kids to eat their vegetables.
Don Dixon
[email protected]These muffins were a great way to use up some leftover vegetables. I had some zucchini, carrots, and corn, and they all worked well in this recipe. The muffins were moist and flavorful, and they made a great breakfast or snack.
Jake kirwan
[email protected]I'm not a big fan of corn muffins, but these were surprisingly good! The vegetables added a nice sweetness and texture. I'll definitely be making these again.
loveless bash
[email protected]These veggie corn muffins were a hit! They were so easy to make and turned out perfectly. I even added some shredded zucchini and they were still delicious. Thanks for sharing this recipe!