SAVOURY VEGETABLE MUFFINS
Steps:
- Preheat oven to 350 F. Grease and muffin moulds.
- In a large bowl, sift together the flour, salt, baking powder, sugar, and cayenne pepper and set aside.
- Slice the white parts of the scallions and mix with red onion, mushrooms and bell pepper. Sprinkle with vinegar. Season and set aside to marinate.
- Whisk the soft cream cheese into the sour cream, greek yogurt, then whisk in the melted butter, eggs, and herbs. Pour into the dry ingredients with the parmesan and grated vegetables and any juices from the bowl. Stir to mix.
- Fill the prepared muffin tins 3/4 full with batter. Sprinkle with cracked black pepper and scallion greens then bake for 25-30 minutes. Leave to cool slightly then transfer to a wire rack.
Nutrition Facts : Calories 271 kcal, Carbohydrate 21.3 g, Protein 12.4 g, Fat 15.4 g, SaturatedFat 9.5 g, Cholesterol 69 mg, Sodium 155 mg, Fiber 1 g, Sugar 3.7 g, ServingSize 1 serving
GARDEN VEGETABLE CORNBREAD
When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread-it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! -Kim Moyes, Kenosha, Wisconsin
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers., Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 367mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
GARDEN VEGETABLE MUFFINS
Make and share this Garden Vegetable Muffins recipe from Food.com.
Provided by southern chef in lo
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Grease or paper line 12 (2-1/2-inch) muffin cups.
- Combine flour, sugar, baking powder, and salt in large bowl; cut in cream cheese until coarse crumbs from.
- Combine milk, carrots, green onions, oil, and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into muffin pans.
- Bake 25 to 30 minutes until golden brown and toothpick inserted in center comes out clean.
- Immediately remove from pan and cool on wire rack for 10 minutes. Serve warm.
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