Name: Savory Vegan Veggie Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Cooking spray -; All-purpose flour - 2 cups; Cornmeal - ⅓ cup; Nutritional yeast - 2 tablespoons; Garlic powder - 1 tablespoon; Baking powder - 1 teaspoon; Dried oregano - ½ teaspoon; Dried basil - ½ teaspoon; Baking soda - ¼ teaspoon; Salt - 2 pinches; Fresh cilantro, or to taste - ⅓ cup; Celery, roughly chopped - 1 stalk; Roma tomato - ½ medium; Onion - ¼ medium; Minced garlic - 1 teaspoon; Low-sodium vegetable juice (such as V8®) - ¾ cup; Plain unsweetened almond milk - ½ cup; Olive oil - 1 teaspoon

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.