Veggie Muffins
Back to School veggie muffins make a healthy start for the whole family.
Hide a serving or two of veggies in a healthy muffin recipe! Toast them and eat them warm, or just pop one in coat pocket for the on-the-go kid!
Veggie Muffins Recipe
Makes 1 dozen
Ingredients
1 tbsp ground flax mixed with 3 tbsp water
360 g (2 ½ cups) all-purpose flour (can replace up to ⅓ with whole wheat)
1 tbsp baking powder
1 tsp salt
14 oz carrot and zucchini, about 2 ½ cups grated
2 cups oat milk
¼ cup extra-virgin olive oil
Everything spice or sesame seeds, to top
Instructions
1. Mix flax and water. Sit for 5 minutes.
2. Combine dry ingredients, sifting baking powder.
3. Add veggies to dry ingredients
4. Combine wet ingredients. Add to dry. Mix. Add more milk by the teaspoon if mixture is too dry.
5. Top with Everything spice or sesame seeds.
6. Scoop into muffin tin lined with papers.
7. Bake at 350 degrees or 25-30 minutes.
RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY LAURA PETRILLA
Try some of TABLE’s other Back to School recipes:
Strawberry Pineapple Agua Fresca
Quesadilla with Guacamole and Pico de Gallo
Turkey and Granny Smith Apple Sandwich
Chicken Satay with Cucumber Salad
Peach and Corn Salsa with Tortilla Chips
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Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.