Zutaten für Garden Vegetable Muffins
- All Purpose Flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 ounces cream cheese
- ½ cup milk
- Carrot
- Green Onion
- Vegetable Oil
- 1 large egg
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Zubereitung von Garden Vegetable Muffins
- Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in 4 ounces cream cheese using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together ½ cup milk, 1 cup grated carrots, ¼ cup chopped green onions, ¼ cup vegetable oil, and 1 large egg.
- Gently stir the wet ingredients into the flour mixture until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the muffins are golden brown.
- Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
13g
Carbs
6g
