Ingredients
The following ingredients have 11 Servings
- 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
Instruction
- Preheat oven to 375 degrees F.
- Combine shredded veggies, corn, milk, eggs and cheese in a large bowl and stir to combine.
- Add remaining ingredients and stir until just combined.
- Spoon into lined muffin tins and bake for 18 minutes.