Monday, April 18, 2011

Garden Veggie Muffins

These corn muffins would be perfect to serve up for an afternoon brunch. They would match perfectly with a bowl of soup, chili or some sliced ham.

You will find that kids are more willing to eat their veggies if they help to prepare the food they are eating. This is a simple recipe that will get the kids into the kitchen and cooking!

Garden Veggie Muffins

1 box of Jiffy corn muffin mix
1 egg
3/4 c. milk
1/2 c. California blend frozen veggie, thawed
2 oz. cream cheese, room temperature
1 tbsp. sour cream & onion chip dip

Stir together corn muffin mix, egg and milk until blended. - some tiny lumps are ok.

Squeeze the water out of of the California veggie mix by dumping the veggies into a piece of cheesecloth or 2 coffee filters. Squeeze to drain off the water. Stir the veggies into the muffin mixture.

Line 6 silicone muffin tins onto a baking sheet. Spoon the muffin mix evenly into the six cups.

Bake at 350* for 15 minutes or until the muffins are lightly browned and a toothpick stuck in the middle of a muffin comes out clean. Be careful not to over bake.

For herb spread: 

Stir together the cream cheese and sour cream & onion dip. Top each muffin.

Vegetable decorations:

Thinly slice 5 rounds from a small English cucumber. Thinly slice a small radish for the middle round. Level off the top of a muffin. Spread a thin layer of the herb spread onto the muffin, using the spread a the "glue" to hold the cucumbers. Add another dot of the herb spread to the middle of the muffin and top with a radish disk.

You could also use thinly sliced radish for the flower petals and fill the middle with raisins or sunflower seeds.

Store any leftovers in a sealed container in the refrigerator.

Linking up to: 

Mouthwatering Monday
My Meatless Monday 
Midnight Maniac Meatless Monday 
Made By You Monday 
Melt in Your Mouth Monday 
Tasty Tuesdays


Chaya said...

Tami, when I saw this linked to My Meatless MOndays, I came right over. I love all kinds of muffins and you cam through with a really good one. Thanks for the link and a great recipe that suits my family, perfectly.

Miriam said...

What a great idea, to put vegetables in muffins! They look great :), Miriam@Meatless Meals For Meat Eaters

Wonder said...

yum! thanks for sharing this recipe. we juice and i'm always looking for places to use the remaining veggies. Happy day to you!

Anonymous said...

Um - YES - that herb spread would go well with just about anything but these muffins look divine!!

盛豐 said...


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