Veggie Cornbread Muffins

Nothing fancy about these bad boys. I altered the original recipe that was posted on the Quaker Yellow Corn Meal container.

I added in some boiled & blended vegetable puree instead of the milk and left out the sugar. See recipe below.

INGREDIENTS:

• 1 1/4 cup all-purpose flour

• 3/4 cup Quaker Corn Meal

• 2 tsp baking powder

• 1/2 tsp salt

• 1/4 cup olive oil

• 1 cup boiled/ steamed veggies of choice (I used corn, broccoli & green beans)

• 1 egg

• 1/4 cup milk of choice (I used cashew)

INSTRUCTIONS:

1. Preheat oven to 400F.

2. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.

3. In a medium bowl, combine dry ingredients

4. Boil or steam vegetables then puree using a magic bullet or similar

5. Stir in milk, oil, egg and vegetable puree mixing only until dry mixture is combined.

6. Spoon the batter evenly into the muffin cups.

7. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

8. Remove, serve & enjoy (or freeze).