Vegan Vegetable Muffins
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
42
Spice
54
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 cups
Whole Wheat Flour3 cup
Cornmeal2 tbsps
Baking Soda4 tsps
Baking Powder2 tsps
Chili Powder2 tsps
Oregano (dried)2 tsps
Salt1.5 cups
Carrot (grated)1.5 cups
Tomatoes (chopped)1 cup
Celery (finely chopped)1 clove
Garlic (pressed)1 cup
Olive OilDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Grease 12 muffin cups or line with paper liners
3
Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl
4
Stir carrots, tomatoes, celery, and garlic into flour mixture
5
Whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined
6
Spoon batter into prepared muffin cups
7
Sprinkle each muffin with black pepper
8
Bake in the preheated oven until lightly browned, about 15 minutes