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.
Original recipe makes 1 dozen muffins
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
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PREP
20 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- 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.
Nutrition
Calories: 189 kcal
Carbohydrates: 31.9 g
Cholesterol: 0 mg
Fat: 5.7 g
Fiber: 4.6 g
Protein: 5 g
Sodium: 1302 mg
