Recipe information
Ingredients for - Savory Vegan Veggie Muffins
13. Roma tomato - ½ medium
16. Low-sodium vegetable juice (such as V8®) - ¾ cup
17. Plain unsweetened almond milk - ½ cup
How to cook deliciously - Savory Vegan Veggie Muffins
1. Stage
Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. Stage
Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
3. Stage
Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
4. Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.