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!
*Originally published 5/2014. Recipe and photos updated 11/2018*
Hi Friends!
It's been over 4 years since I first shared these Veggie Corn Muffins so I thought they deserved another minute in the spotlight! You guys know I love my muffins, and I'm pretty good at packing veggies into them. A few examples:
- Blueberry Beet Muffins
- Chocolate Squash Muffins
- Pumpkin Gingerbread Muffins
- Cinnamon Raisin Sweet Potato Muffins
- Zucchini Carrot Apple Muffins
I revamped the recipe slightly from the one I first published but man, I forgot how much I loved these. Last week I enjoyed one for an afternoon snack every day. I made them full-sized and I'll be honest, my kids didn't eat them the first time I served them. But next time I might try making mini-muffins to give them a little more kid appeal.
Since they're a more savory muffin, I like to add some shredded cheese. My assistant enjoyed eating that during my photo shoot.
Feel free use whatever veggies you want in these! I used carrots, zucchini and corn. Shredded sweet potato or yellow squash would be good too!
.tasty-recipes-image { float: right; } .tasty-recipes-print-button { background-color: #666677; display: inline-block; padding-left: 1em; padding-right: 1em; padding-top: 0.5em; padding-bottom: 0.5em; text-decoration: none; } a.tasty-recipes-print-button { color: #fff; } a.tasty-recipes-print-button:hover { color: #fff; } .tasty-recipes-rating.tasty-recipes-clip-10 { -webkit-clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-20 { -webkit-clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-30 { -webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-40 { -webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-50 { -webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-60 { -webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-70 { -webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-80 { -webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-90 { -webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); } .tasty-recipes-nutrition ul { list-style-type: none; margin: 0; padding: 0; } .tasty-recipes-nutrition ul:after { display: block; content: ' '; clear: both; } .tasty-recipes-nutrition li { float: left; margin-right: 1em; } .tasty-recipes-plug { text-align: center; margin-bottom: 1em; display: -ms-flexbox; display: flex; -ms-flex-align: center; align-items: center; -ms-flex-pack: center; justify-content: center; } .tasty-recipes-plug a { text-decoration: none; box-shadow: none; } .tasty-recipes-plug a img { width: 150px; height: auto; margin: 5px 0 0 8px; display: inline-block; } @media print { .tasty-recipes-no-print, .tasty-recipes-no-print * { display: none !important; } } /* Tasty Recipes Elegant recipe card styles */ .tasty-recipes-display { border: 0.15em solid; border-color: #fff; padding: 1.5em; outline: .5em solid #f9f9f9; background: #f9f9f9; margin-bottom: 1em; } .tasty-recipes-plug { margin-bottom: 1em; } .tasty-recipes-display h2 { font-weight: 400; text-transform: uppercase; } .tasty-recipes-print-button { margin-top: 0.5em; margin-right: 0.5em; padding: 0.5em 1em !important; float: right; font-size: .8em; font-weight: 400; border: none; } .tasty-recipes-image { border-left: 1.5em solid; border-color: #f9f9f9; } .tasty-recipes-rating .rating-label { font-size: 0.8em; font-style: italic; } .tasty-recipes-rating p { margin-bottom: 1rem; margin-right: 0.8rem; display: inline-block; } .tasty-recipes-details { font-size: 0.8em; } .tasty-recipes-details ul li { list-style-type: none; display: inline-block; width: 30%; } .tasty-recipes-description p { font-size: .8em; font-style: italic; } .tasty-recipe-ingredients h3, .tasty-recipes-ingredients h3, .tasty-recipe-instructions h3, .tasty-recipes-instructions h3, .tasty-recipes-notes h3 { font-weight: normal; margin-top: 0.6em; margin-bottom: 1.2em; text-transform: uppercase; } .tasty-recipes-notes { margin-bottom: 1rem; } .tasty-recipes-notes h3 { font-size: 1.2em; } .tasty-recipes-notes p, .tasty-recipes-notes ul { font-size: 0.8em; } .tasty-recipes-nutrition h3 { font-size: 1em; text-align: center; margin-top: 1em; } .tasty-recipes-nutrition { padding: 0.5em; border-top: .15em solid #fff; } .tasty-recipes-nutrition ul { text-align: center; } .tasty-recipes-nutrition ul li { list-style-type: none; font-size: 0.8em; margin-left: 0; width: 30%; } .tasty-recipes-keywords p { font-size: .8em; margin-top: 1em; margin-bottom: 1em; } .tasty-recipes-entry-footer { text-align: center; padding-top: 1rem; } .tasty-recipes-entry-footer p { margin-bottom: 0; } .tasty-recipes-print-view { font-size: 11px; } 
Veggie Corn Muffins
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!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
Ingredients
- 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
Instructions
- 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.
Soooooo good! Get creative with the veggies you throw in there. You could even try some chopped broccoli!
–Lindsay–
Original Content: Veggie Corn Muffins
No comments:
Post a Comment