Savory Vegan Veggie Muffins
Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray. Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking...
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Cooking tools:
- Food processor
- Muffin tin
- Oven
- Mixing bowl
- Whisk
- Spoon
- Toothpick
Ingredients
- Cooking spray -
- All-purpose flour - 2 cups
- Cornmeal - ⅓ cup
- Nutritional yeast - 2 tablespoons
- Garlic powder - 1 tablespoon
- Baking powder - 1 teaspoon
- Dried oregano - ½ teaspoon
- Dried basil - ½ teaspoon
- Baking soda - ¼ teaspoon
- Salt - 2 pinches
- Fresh cilantro, or to taste - ⅓ cup
- Celery, roughly chopped - 1 stalk
- Roma tomato - ½ medium
- Onion - ¼ medium
- Minced garlic - 1 teaspoon
- Low-sodium vegetable juice (such as V8®) - ¾ cup
- Plain unsweetened almond milk - ½ cup
- Olive oil - 1 teaspoon
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