Serve up veggies in a kid-friendly form with these SO-good Veggie Muffins. They have broccoli, carrots, protein, and kid-approved flavor!
- Grated carrot - Finely chopped broccoli - Shredded cheddar cheese - Milk - Melted butter - Eggs
- Cornmeal - Whole wheat flour - Baking powder - Baking soda - Salt
Preheat the oven to 375 degrees F and grease a standard muffin tin with nonstick spray. Place all ingredients into a medium bowl and stir together gently to combine.
Divide the batter among the prepared muffin tin, filling each about ¾ full. (Be careful not to overfill your muffin tin!)
Bake for 18-20 minutes or until the edges are lightly golden brown. Remove from oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool at least slightly.
Serve warm or store. These pair nicely with soup and salad, or are a nice lunch or breakfast main dish with simple sides such as fruit, eggs, or additional veggies.
Place cooled muffins into an airtight container and store in the fridge for up to 5 days. Reheat for 15-30 seconds and serve warm. Or freeze for up 3 months.