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Cornbread & Veggie Muffins 3

Cornbread & Veggie Muffins

Angie Halten
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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 12

Ingredients
  

  • 2 cups GF cornmeal fine grind
  • 1/2 cup rice flour
  • 1/4 cup potato flour
  • 1/4 cup tapioca flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 cup water
  • 2 eggs
  • 1/4 cup oil
  • 1 small tomato seeded & chopped
  • 1/2 cup zucchini finely grated
  • 1/2 cup carrot finely grated
  • 1 1/2 tbsp onion minced
  • 1/2 cup corn

Instructions
 

  • Thoroughly mix the cornmeal, rice flour, potato flour, tapioca flour, baking powder and salt in a large bowl.
  • In a separate bowl mix together the remaining ingredients and stir to combine, then pour into dry ingredients and mix well.
  • 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.
Tried this recipe?Let us know how it was!