Vegan Vegetable Muffins So Tasty

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Vegan Vegetable Muffins

"Savory truffles with out a sugar, handiest yummy veggies. Great as a more flavorful 'biscuit' for 'biscuits and gravy'. Good any time of day! You can alternative garlic salt or seasoned salt for the salt if desired."

Ingredients :

2 half of cups complete wheat flour
three/4 cup cornmeal
2 tablespoons baking soda
four teaspoons baking powder
2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 half cups grated carrots
1 half cups chopped tomatoes
half cup finely chopped celery
1 clove garlic, pressed
1 (10.Seventy five ounce) can tomato soup
1/four cup olive oil
floor black pepper to flavor

Instructions :

Prep : 20M	Cook : 12M	Ready in : 35M

Preheat oven to 375 degrees F (a hundred ninety tiers C). Grease 12 muffin cups or line with paper liners.
Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt collectively in a big bowl. Stir carrots, tomatoes, celery, and garlic into flour mixture.
Whisk tomato soup and olive oil together in a separate bowl; stir into flour aggregate till batter is just combined. Spoon batter into prepared muffin cups. Sprinkle every muffin with black pepper.
Bake in the preheated oven until lightly browned, approximately 15 mins.

Notes :

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