Vegan Vegetable Muffins

Ingredients

• Servings: 1
• 2 1/2 cups whole wheat flour
• 3/4 cup cornmeal
• 2 tablespoons baking soda
• 4 teaspoons baking powder
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 1/2 cups grated carrots
• 1 1/2 cups chopped tomatoes
• 1/2 cup finely chopped celery
• 1 clove garlic, pressed
• 1 (10.75 ounce) can tomato soup
• 1/4 cup olive oil
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper liners.
• whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl. stir carrots, tomatoes, celery, and garlic into flour mixture.
• whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined. spoon batter into prepared muffin cups. sprinkle each muffin with black pepper.
• bake in the preheated oven until lightly browned, about 15 minutes.