Join/Renew for Just $16 A Year
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner
Enter an ingredient, course or keyword and get cooking!
Photo by: Joseph De Leo
Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash.
Preheat the oven to 350 degrees.
Place the vegetable chunks in a food processor. Pulse on and off until the vegetables are finely minced; take care not to over process. Set aside.
Combine the next 4 (dry) ingredients in a mixing bowl and stir together. Make a well in the center. Pour in the yogurt, oil, syrup, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter. Stir in the vegetables. Divide the batter among 12 lightly oiled or paper-lined muffin tins. Top with the optional poppy seeds. Bake for 20 to 25 minutes, or until the tops are golden brown. Remove the muffins from the tins as soon as they are cool enough to handle, and cool them on a rack or a plate.
Add ¼ cup minced dried tomato, reconstituted or oil-cured, as preferred.
Nutritional information is provided by the author.
Calories: 115 Total fat: 3 g Protein: 4 g Fiber: 3 g
Carbohydrate: 20 g Cholesterol: 0 mg Sodium: 150 mg
From companies that meet the high standards of service and quality set by AARP.
Members save 15% every day when dining at participating Denny's restaurants.
Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.
Members save 10% every day when dining at McCormick and Schmick's.
Members receive exclusive member benefits & affect social change. Join Today