Description
Delicious muffins packed with hidden vegetables, perfect for a healthy snack or meal.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded zucchini
- 1 cup grated carrots
- 1 cup shredded cheese
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon taco seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the flour, cornmeal, baking powder, and salt.
- Add the shredded zucchini, grated carrots, and cheese to the dry ingredients.
- In another bowl, whisk together the eggs, milk, vegetable oil, and taco seasoning.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill muffin tins with the batter, about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge.
- These muffins freeze well for later use.
- Feel free to add other veggies you have on hand.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Hidden Veggie Taco Muffins