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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 12 |
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This recipe is perfect for the child who will NOT eat veggies. My son ate many a muffin while smuggly believing he had won the veggie wars..... Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1 teaspoon vegetable oil |
1/4 cup honey |
1 1/2 cups milk or 1 1/2 cups water |
2 cups shredded cooked leftover vegetables |
Directions:
1. Preheat the oven to 400 degrees and line muffin tins with cupcake liners.
2. Combine the dry ingredients.
3. Mix the wet ingredients.
4. Combine wet and dry ingredients; stir veggies into mix.
5. Put into 12 muffin cups.
6. Bake 20-22 minutes.
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