Veggie Muffins
These Veggie Muffins are a tasty way to sneak in extra vegetables. They are simple, delicious and freeze really well! Add some diced jalapeños for an added kick!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 -18 muffins
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 cup grated cheddar cheese
- ½ cup grated parmesan cheese
- 1 teaspoon dried thyme
- 1 cup unsweetened almond milk or 2% milk
- 2 eggs, well beaten
- ½ cup extra virgin olive oil
- 1 ½ cups grated zucchini skin left on
- ½ cup frozen corn unthawed
- ½ cup finely diced yellow orange or red pepper
- ¼ cup sliced green onions green and white parts
Instructions
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Preheat the oven to 400F and line a large 12-cup muffin tin with paper liners.
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In a large bowl sift the flour, sugar, baking powder, baking soda, salt and garlic powder together. Stir in the cheddar and parmesan cheese and dried thyme and set aside.
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In a medium bowl whisk together the milk, eggs and olive oil. Stir in the grated zucchini, corn, peppers and green onions until combined.
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Add the wet ingredients to the dry ingredients and fold together with a rubber spatula until incorporated.
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Divide the batter among the muffin tins and bake until the tops are golden brown and a toothpick inserted into the centre comes out clean, 25-35 minutes (the bake time will depend on the size of your muffin tins). Store cooled muffins in a resealable container in the fridge for up to 5 days or in a freezer for up to 3 months.