Veggie Corn Muffins

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg
• 1 cup unsweetened almond milk
• 1/4 cup canola oil
• 1/4 cup honey
• 1/2 cup finely shredded carrot
• 1/2 cup finely chopped green pepper

1. Preheat oven to 400u0b0. Coat 12 muffin cups with cooking spray.
2. Whisk together cornmeal, flours, baking powder and salt. In another bowl, whisk together egg, milk, oil and honey. Add to cornmeal mixture; stir just until moistened. Fold in vegetables. Fill prepared cups two-thirds full.
3. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
4. Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high until warmed, 30-45 seconds.

yellow cornmeal, allpurpose, whole wheat flour, baking powder, salt, egg, unsweetened almond milk, canola oil, honey, carrot, green pepper

Taken from www.tasteofhome.com/recipes/veggie-corn-muffins/ (may not work)