Whole Wheat Vegetable Muffins

• 1 cup assorted fresh vegetables, cut into 1-inch chunks (choose from among carrot, green or red bell pepper, radish, peeled broccoli stem, and zucchini)
• 2 cups whole wheat pastry flour
• 2 tablespoons wheat germ or ground flaxseeds
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup plain soy yogurt
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or agave nectar
• 1/4 cup rice milk, or more as needed
• Poppy seeds for topping, optional

1. Preheat the oven to 350 degrees.
2. Place the vegetable chunks in a food processor.
3. Pulse on and off until the vegetables are finely minced; take care not to overprocess.
4. Set aside.
5. Combine the next 4 (dry) ingredients in a mixing bowl and stir together.
6. Make a well in the center.
7. Pour in the yogurt, oil, syrup, and rice milk.
8. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
9. Stir in the vegetables.
10. Divide the batter among 12 lightly oiled or paper-lined muffin tins.
11. Top with the optional poppy seeds.
12. Bake for 20 to 25 minutes, or until the tops are golden brown.
13. Remove the muffins from the tins as soon as they are cool enough to handle, and cool them on a rack or a plate.
14. Add 1/4 cup minced dried tomato, reconstituted or oil-cured, as preferred.
15. Per muffin:
16. Calories: 115
17. Total fat: 3g
18. Protein: 4g
19. Fiber: 3g
20. Carbohydrate: 20g
21. Cholesterol: 0mg
22. Sodium: 150mg

fresh vegetables, whole wheat pastry flour, ground flaxseeds, baking powder, salt, soy yogurt, olive oil, maple syrup, rice milk, topping

Taken from www.epicurious.com/recipes/food/views/whole-wheat-vegetable-muffins-378998 (may not work)