VEGGIE CORN MUFFINS

Veggie Corn Muffins image

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

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, room temperature
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

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.