Name: Veggie Corn Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1.25 cups shredded vegetables, squeezed to remove excess water (I used zucchini and carrots); 3/4 cup corn kernals, frozen or fresh; 3/4 cup milk; 2 eggs; 1/2 cup shredded cheese (Mexican blend or cheddar); 1 cup white whole wheat flour; 1/2 cup cornmeal; 1/4 cup sugar; 1 teaspoon baking soda; pinch of salt

Veggie Corn Muffins

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3 from 1 review

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

Author: Author: Lindsay L
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 muffins 1x

Ingredients

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1.25 cups shredded vegetables, squeezed to remove excess water (I used zucchini and carrots)
3/4 cup corn kernals, frozen or fresh
3/4 cup milk
2 eggs
1/2 cup shredded cheese (Mexican blend or cheddar)
1 cup white whole wheat flour
1/2 cup cornmeal
1/4 cup sugar
1 teaspoon baking soda
pinch of salt

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Instructions

Preheat oven to 375 degrees F.
Combine shredded veggies, corn, milk, eggs and cheese in a large bowl and stir to combine.
Add remaining ingredients and stir until just combined.
Spoon into lined muffin tins and bake for 18 minutes.

Find it online: https://www.theleangreenbean.com/veggie-corn-muffins/