SAVORY VEGAN VEGGIE MUFFINS

Savory Vegan Veggie Muffins image

Provided by julie hammond

Time 30m

Yield 24

Number Of Ingredients 18

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cooking spray
2 cups all-purpose flour
⅓ cup cornmeal
2 tablespoons nutritional yeast
1 tablespoon garlic powder
1 teaspoon baking powder
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon baking soda
2 pinches salt
⅓ cup fresh cilantro, or to taste
1 stalk celery, roughly chopped
½ medium Roma tomato
¼ medium onion
1 teaspoon minced garlic
¾ cup low-sodium vegetable juice (such as V8®)
½ cup plain unsweetened almond milk
1 teaspoon olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 56.5 mg, Sugar 0.7 g