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Garden Vegetable Muffins Recipe

Garden Vegetable Muffins Recipe

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Ingredients:

Serving

2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1 (3 oz) package cream cheese
3/4 cup milk
1/2 cup carrot, finely shredded or grated
1/4 cup chopped green onion
1/4 cup vegetable oil
1 egg

Directions:

Preheat oven to 400°F Grease or paper line 12 (2-1/2-inch) muffin cups.
Combine flour, sugar, baking powder, and salt in large bowl; cut in cream cheese until coarse crumbs from.
Combine milk, carrots, green onions, oil, and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into muffin pans.
Bake 25 to 30 minutes until golden brown and toothpick inserted in center comes out clean.
Immediately remove from pan and cool on wire rack for 10 minutes. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	284.38 Kcal (1191 kJ)
Calories from fat	106.56 Kcal
		% Daily Value*
Total Fat	11.84g	18%
Cholesterol	33.09mg	11%
Sodium	145.25mg	6%
Potassium	395.78mg	8%
Total Carbs	38.4g	13%
Sugars	4.89g	20%
Dietary Fiber	1.63g	7%
Protein	6.44g	13%
Vitamin C	0.9mg	2%
Vitamin A	0.1mg	3%
Iron	0.8mg	4%
Calcium	165.4mg	17%

Amount Per 100 g
Calories	256.25 Kcal (1073 kJ)
Calories from fat	96.02 Kcal
		% Daily Value*
Total Fat	10.67g	18%
Cholesterol	29.82mg	11%
Sodium	130.88mg	6%
Potassium	356.63mg	8%
Total Carbs	34.6g	13%
Sugars	4.41g	20%
Dietary Fiber	1.47g	7%
Protein	5.81g	13%
Vitamin C	0.8mg	2%
Vitamin A	0.1mg	3%
Iron	0.7mg	4%
Calcium	149mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.3

Points
8

PointsPlus

Good Points

saturated fat free,
low sodium

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