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