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!
INGREDIENT :
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
RECIPE DIRECTION :
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.
