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Vegan Vegetable Muffins |
"Savory muffins with no sugar, only yummy vegetables. Great as a more flavorful 'biscuit' for 'biscuits and gravy'. Good any time of day! You can substitute garlic salt or seasoned salt for the salt if desired."
Ingredients :
- 2 1/2 cups whole wheat flour
- 3/4 cup cornmeal
- 2 tablespoons baking soda
- 4 teaspoons baking powder
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 1/2 cups grated carrots
- 1 1/2 cups chopped tomatoes
- 1/2 cup finely chopped celery
- 1 clove garlic, pressed
- 1 (10.75 ounce) can tomato soup
- 1/4 cup olive oil
- ground black pepper to taste
Instructions :
Prep : 20M | Cook : 12M | Ready in : 35M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl. Stir carrots, tomatoes, celery, and garlic into flour mixture.
- Whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups. Sprinkle each muffin with black pepper.
- Bake in the preheated oven until lightly browned, about 15 minutes.
Notes :
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