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Cornbread & Veggie Muffins

The best thing about this muffin is that you can use your families favorite veggie. I used tomato, green chilies, corn and onion. Goes great with a hot bowl of soup.

Cornbread & Veggie Muffins 3

Cornbread & Veggie Muffins
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Serves: 12
The best thing about this muffin is that you can use your families favorite veggie. I used tomato, green chilies, corn and onion. Goes great with a hot bowl of soup.
Ingredients
  • 2 cups GF cornmeal (fine grind)
  • ½ cup rice flour
  • ¼ cup potato flour
  • ¼ cup tapioca flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ½ cup water
  • 2 eggs
  • ¼ cup oil
  • 1 small tomato, seeded & chopped
  • ½ cup zucchini, finely grated
  • ½ cup carrot, finely grated
  • 1½ tbsp onion, minced
  • ½ cup corn
Instructions
  1. Thoroughly mix the cornmeal, rice flour, potato flour, tapioca flour, baking powder and salt in a large bowl.
  2. In a separate bowl mix together the remaining ingredients and stir to combine, then pour into dry ingredients and mix well.
  3. Pour batter into a greased or paper-lined muffin pan, and bake for 20 minutes at 350°F, or until internal temperature of muffin reaches 205°F, using an instant read thermometer.

 

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