Savory Vegan Veggie Muffins
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
24
Recipe Icon - Master recipes
Source:

Ingredients for - Savory Vegan Veggie Muffins

1. Cooking spray -
2. All-purpose flour - 2 cups
3. Cornmeal - ⅓ cup
4. Nutritional yeast - 2 tablespoons
5. Garlic powder - 1 tablespoon
6. Baking powder - 1 teaspoon
7. Dried oregano - ½ teaspoon
8. Dried basil - ½ teaspoon
9. Baking soda - ¼ teaspoon
10. Salt - 2 pinches
11. Fresh cilantro, or to taste - ⅓ cup
12. Celery, roughly chopped - 1 stalk
13. Roma tomato - ½ medium
14. Onion - ¼ medium
15. Minced garlic - 1 teaspoon
16. Low-sodium vegetable juice (such as V8®) - ¾ cup
17. Plain unsweetened almond milk - ½ cup
18. Olive oil - 1 teaspoon

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.