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Easy Veggie Muffins

Serve up veggies in a kid-friendly form with these SO-good Veggie Muffins. They have broccoli, carrots, protein, and kid-approved flavor!

- Grated carrot - Finely chopped broccoli - Shredded cheddar cheese - Milk - Melted butter - Eggs

Ingredients Needed:

- Cornmeal - Whole wheat flour - Baking powder - Baking soda - Salt

Preheat the oven to 375 degrees F and grease a standard muffin tin with nonstick spray. Place all ingredients into a medium bowl and stir together gently to combine.

Step 1.

Divide the batter among the prepared muffin tin, filling each about ¾ full. (Be careful not to overfill your muffin tin!)

Step 2.

Bake for 18-20 minutes or until the edges are lightly golden brown. Remove from oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool at least slightly.

Step 3.

Serve warm or store. These pair nicely with soup and salad, or are a nice lunch or breakfast main dish with simple sides such as fruit, eggs, or additional veggies.

Step 4.

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Place cooled muffins into an airtight container and store in the fridge for up to 5 days. Reheat for 15-30 seconds and serve warm. Or freeze for up 3 months.