Garden Vegetable Muffins Food
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF (180ºC).
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake at 350°F (180°C) for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
GARDEN MUFFINS
Make and share this Garden Muffins recipe from Food.com.
Provided by Celeste
Categories Breads
Time 37m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
- Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended.
- Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.
Nutrition Facts : Calories 327.6, Fat 16.3, SaturatedFat 4, Cholesterol 53.3, Sodium 344.2, Carbohydrate 42, Fiber 2.4, Sugar 23.8, Protein 5
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.
VEGETARIAN GARDEN STIR-FRY
Perfect quick side dish for almost any meal. I recommend it with grilled chicken, peanut butter quinoa, rice, beans, avocado, etc. Can also be served as a vegetarian main.
Provided by Sami Link
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
- Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.6 g, Cholesterol 5.8 mg, Fat 4.5 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 120.2 mg, Sugar 0.9 g
SAVORY VEGAN VEGGIE MUFFINS
Savory, not sweet. Great way to sneak in some extra veggies. Pair with a dollop of avocado.
Provided by julie hammond
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
- Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 56.5 mg, Sugar 0.7 g
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
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