Vegetable Corn Muffins Recipe
Vegetable corn muffins spiced up with garlic powder and Italian seasoning are not only tasty but nutritous. This vegetable corn muffin recipe calls for fine bits of green peppers and onions along with corn kernals that blend in tastefully with the milk and flour. A healthy muffin recipe, this vegetable corn muffin is a spicy and balanced snack.
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| L tbsp granulated sugar 15 mL | ||
| L tbsp baking powder 15 mL | ||
| 1/2 tsp salt 2mL | ||
| 3/4 tsp Italian seasoning 4mL | ||
| Garlic powder | 1/8 Teaspoon | |
| Eggs | 2 , beaten | |
| L tbsp vegetable oil 15 mL | ||
| Corn kernels | 1/2 Cup (16 tbs), drained | |
| Skim milk | 1/3 Cup (16 tbs) | |
| 1/3 cup chopped greenpeppers 75 mL | ||
| Onions | 1/4 Cup (16 tbs), finley chopped | |
Directions
Ramekins or microwave muffin pan, double paper-lined:
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, Italian seasoning, garlic powder, eggs, oil, corn, milk, peppers and onions.
Stir just until blended.
Do not overmix.
Spoon batter into prepared ramekins or pan.
Microwave on a rack on High for 2 1/2 to 3 minutes, rotating once halfway through cooking time.
A toothpick inserted in the center of each muffin should come out clean and dry.
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, Italian seasoning, garlic powder, eggs, oil, corn, milk, peppers and onions.
Stir just until blended.
Do not overmix.
Spoon batter into prepared ramekins or pan.
Microwave on a rack on High for 2 1/2 to 3 minutes, rotating once halfway through cooking time.
A toothpick inserted in the center of each muffin should come out clean and dry.
Chef
