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Veggie Corn Muffins

These muffins go with so many main courses. We love to add healthy ingredients to all our recipes. I welcome the challenge, and it’s something my family appreciates. —Peggie Brott, Colorado Springs, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup unsweetened almond milk
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/2 cup finely shredded carrot
  • 1/2 cup finely chopped green pepper


  • Preheat oven to 400°. Coat 12 muffin cups with cooking spray.
  • Whisk together cornmeal, flours, baking powder and salt. In another bowl, whisk together egg, milk, oil and honey. Add to cornmeal mixture; stir just until moistened. Fold in vegetables. Fill prepared cups two-thirds full.
  • Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
    Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until warmed, 30-45 seconds.
Nutrition Facts
1 muffin: 159 calories, 6g fat (1g saturated fat), 16mg cholesterol, 207mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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