Zucchini Carrot Cornbread Muffins

Gluten Free

Zucchini Carrot Cornbread Muffins

This Gluten Free Zucchini Carrot Cornbread Muffin recipe originally appeared on The Healthy Home Cook Blog, in partnership with Glutino Foods.

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Ingredients

For The Corbread

  • 1 box Glutino Gluten Free Pantry Yankee Cornbread Mix
  • 1/4 cup applesauce
  • 1 1/4 cup 2% milk
  • 1 egg
  • 4 tablespoons melted butter
  • 2 large carrots
  • 1 zucchini

Instructions

Fluffy, delicious, and slightly sweet, these veggie cornbread muffins are a great way to sneak an extra serving of vegetables into your day! Pop them in the microwave and drizzle with some honey for a single serving snack.

  1. Preheat oven to 425 degree F.
  2. Using a mandolin or cheese grate, shred 2 large carrots and 1 zucchini.
  3. Combine the shredded vegetables with the remaining ingredients in a large bowl.
  4. Whisk everything together until you have a fairly smooth batter.
  5. Prepare your muffin tin with either cupcake liners or nonstick cooking spray.
  6. Pour small amount of batter into each cupcake tin. (You should be able to fill all 12 cupcake molds).
  7. Bake for approximately 15-20 minutes.

his Gluten Free Zucchini Carrot Cornbread Muffin recipe originally appeared on The Healthy Home Cook Blog, in partnership with Glutino Foods.