Easy Veggie Cheese Muffins
Equipment
Ingredients
- 1 heaping cup finely chopped broccoli
- 1 scant cup grated carrot
- 1/2 cup frozen sweet corn
- 1½ cups shredded cheddar cheese
- 1/3 cup milk of choice
- 1/3 cup sour cream (or Greek yogurt)
- 1/4 cup olive oil
- 2 eggs, lightly beaten
- 2 cups flour of choice
- 2 tsp baking powder
- 1½ tsp Italian herb seasoning
- 3/4 tsp salt
Instructions
- Preheat your oven to 350℉. Line a 12 slot muffin tray with liner or spray the tray.
- In a large bowl combine the broccoli, carrot, corn, cheese, milk, sour cream, oil and eggs. Next add in the flour, baking powder, salt and Italian herb blend. Mix until just incorporated - dough will be thick! Scoop out to fill each muffin slot and press down slightly. Bake for 20-23 minutes or until toothpick comes out clean. Allow to set in the tray for 5 minutes and then transfer to a wire rack.
Notes
Store leftover muffins in an airtight container in your fridge.
This recipe works with almond flour as well. You can make it as is or add an extra egg for more protein!
This recipe is from FoodSocial.com
Nutrition
Calories: 180kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 39mg | Sodium: 284mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1770IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 1mg