Hearty Veggie Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Hearty Veggie Muffins calories by ingredient


Introduction

A fusion of a "zucchini" almond-flour muffin and my favorite cornbread recipe A fusion of a "zucchini" almond-flour muffin and my favorite cornbread recipe
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 milk
    4 oz Cheddar Cheese , shredded
    1 Jalapeno, diced
    1 medium Onions, chopped
    2 medium Squash or Zucchini, grated
    1 cup julienne Carrots
    1/2 stick Butter, melted
    2 tsp Garlic, minced
    1 tsp Salt
    1 tsp Thyme, ground
    1 tsp Oregano, ground

Tips

Muffins are dense and flavorful, full of veggies, and low in fat and carbs. They taste great served warm, with or without butter, or at room temp. They also freeze well. I served these with homemade black bean soup.


Directions

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.