1 egg
1/2 cup milk
1/4 cup oil (or melted butter)
1/2 cup shredded cheddar cheese
1/3 cup grated carrots
1/4 cup broccoli floret heads, finely chopped
1/4 cup corn kernels
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.
2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.
3. Add in the vegetables and mix until incorporated.
4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.
5. Scoop out tablespoon-sized portions into prepared muffin pans.
6. Bake for 12 minutes or until a toothpick comes out clean.
7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.
https://feedingtinybellies.com/savory-vegetable-muffins
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