Hearty Veggie Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup Almond Flour 1 cup Cornmeal 2 Eggs 2 tsp Baking Powder 1/2 cup Milk, 2%, or almond milk4 oz Cheddar Cheese , shredded1 Jalapeno, diced 1 medium Onions, chopped 2 medium Squash or Zucchini, grated 1 cup julienne Carrots 1/2 stick Butter, melted 2 tsp Garlic, minced1 tsp Salt 1 tsp Thyme, ground 1 tsp Oregano, ground
Preheat oven to 400 degrees.
- Grate squash/zucchini into a bowl.
- Chop/mince onion and jalapeno. - Add julienne carrots (I bought mine pre-cut) and add to bowl.
- add all remaining ingredients and mix until incorporated. "batter" will be very thick - think fritter-like)
- spray muffin cups with non-stick spray
- Use 1/2 cup measure to scoop portions into muffin cups (don't be afraid to fill them up to the top - they won't spill over unless you thin the batter too much)
- Bake at 400 degrees for 30 minutes, or until golden brown.
Serving Size: makes 18-24 muffins (nutrition stats based on 18)
Number of Servings: 18
Recipe submitted by SparkPeople user KIMSFREE1.
- Grate squash/zucchini into a bowl.
- Chop/mince onion and jalapeno. - Add julienne carrots (I bought mine pre-cut) and add to bowl.
- add all remaining ingredients and mix until incorporated. "batter" will be very thick - think fritter-like)
- spray muffin cups with non-stick spray
- Use 1/2 cup measure to scoop portions into muffin cups (don't be afraid to fill them up to the top - they won't spill over unless you thin the batter too much)
- Bake at 400 degrees for 30 minutes, or until golden brown.
Serving Size: makes 18-24 muffins (nutrition stats based on 18)
Number of Servings: 18
Recipe submitted by SparkPeople user KIMSFREE1.
Nutritional Info Amount Per Serving
- Calories: 129.4
- Total Fat: 8.7 g
- Cholesterol: 34.8 mg
- Sodium: 260.3 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.8 g
- Protein: 4.9 g
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