- Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 2 tbsp apple cider vinegar
- 1 cup mixed vegetables (such as carrots, zucchini, and bell pepper), diced small
- 1/4 cup chopped fresh parsley
- Directions:
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper muffin cups.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, garlic powder, onion powder, black pepper, and cayenne pepper.
- In a separate bowl, whisk together the almond milk, vegetable oil, and apple cider vinegar until well-combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the mixed vegetables and chopped parsley.
- Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the tin before removing them to a wire rack to cool completely.
- Serve and enjoy!
- Note: You can use any combination of vegetables that you like in this recipe. These muffins can be stored in an airtight container in the refrigerator for up to three days.
