- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!
Ingredient:
- 1.25 cups shredded vegetables, squeezed to remove excess water (I used zucchini and carrots)
- 3/4 cup corn kernals, frozen or fresh
- 3/4 cup milk
- 2 eggs
- 1/2 cup shredded cheese (Mexican blend or cheddar)
- 1 cup white whole wheat flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 teaspoon baking soda
- pinch of salt
