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Vegan Vegetable Muffins

Vegan Vegetable Muffins

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Eddie Mars

Eddie Mars

Savory muffins with no sugar, only yummy vegetables. Great as a more flavorful 'biscuit' for 'biscuits and gravy'. Good any time of day! You can substitute garlic salt or seasoned salt for the salt if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl. Stir carrots, tomatoes, celery, and garlic into flour mixture.
  3. Whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups. Sprinkle each muffin with black pepper.
  4. Bake in the preheated oven until lightly browned, about 15 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LindaT
2

LindaT

1/18/2014

These were delicious.. made per recipe. A few things.. this makes a very thick dense dough.. and makes more than 12 muffins. I made 12 muffins and out the rest on the bottom on a loaf pan. That was fine with me.. topped this with mozzarella cheese after it came out of the oven and had veggie cheesy pizza flavored bread for dinner

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