Veggie Corn Muffins Food

VEGGIE CORN MUFFINS

Steps:

• Preheat oven to 400°. Coat 12 muffin cups with cooking spray., Whisk together cornmeal, flours, baking powder and salt. In another bowl, whisk together egg, milk, oil and honey. Add to cornmeal mixture; stir just until moistened. Fold in vegetables. Fill prepared cups two-thirds full., Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until warmed, 30-45 seconds.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

VEGAN CORNBREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.
• Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

VEGAN CORN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
• Place tofu, maple syrup, water and oil in a blender and process until smooth. Set aside.
• Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
• Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist. The batter will be stiff.
• Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
• Gently loosen the muffins and turn over onto a drying rack or other place to cool. Cover muffins with a clean tea towel and let them rest for 5 minutes. This will keep them from developing a hard crust.
• Enjoy!

KID FRIENDLY VEGGIE MUFFINS!

Steps:

• Preheat oven to 350°F.
• Spray muffin pans or line with muffin papers.
• Mix ingredients with electric mixer until well blended (I never mix dry then wet or cream butter and sugar -- if you'd like to by all means use all the bowls you want!).
• Fill muffins 2/3 full with batter.
• Bake 25 minutes until or toothpick comes out clean.
• Cool partially in the pan then remove to wire rack.
• Store half in an air tight container.
• Freeze the other half. Microwave to defrost.
• I like to use sweeter veggies. Usually 2 jars of sweet potatoes, 1 of sweet peas, 1 carrots, and 2 mixed veggies (you can find spinach, green beans and corn this way).
• If you are using your own steamed vegetables, you may need to add some fruit juice to thin it out to the consistency of applesauce.
• If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.