Veggie Corn Muffins Recipe
Veggie Corn Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We love to add a healthy ingredient to all of our recipes. I like to see this as a challenge, and it's something my family appreciates. —Peggie Brott, Colorado Springs, Colorado
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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 resealable plastic freezer bags. To use, microwave each muffin on high until warmed, 30-45 seconds.
Yield: 1 dozen.
Originally published as Veggie Corn Muffins in Healthy Cooking Annual Recipes Annual 2017, p202

Nutritional Facts

1 muffin: 159 calories, 6g fat (1g saturated fat), 16mg cholesterol, 207mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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 400°. 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.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high until warmed, 30-45 seconds.
    Yield: 1 dozen.
Originally published as Veggie Corn Muffins in Healthy Cooking Annual Recipes Annual 2017, p202

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