These muffins are full of veggies and great with soup. The cornmeal adds a nice yellow color and a subtle crunch. Another great recipe adapted from The City Gardener’s Cookbook!

Ingredients

• 1 cup flour
• 1 cup yellow cornmeal
• 1 Tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/4 cup oil
• 2 Tablespoons butter, melted
• 1/2 cup seeded and finely diced tomato
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup minced onion

Directions

Preheat oven to 400 °F.

In a large bowl mix together the flour, cornmeal, baking powder, sugar and salt. In a second bowl mix together the egg, milk, butter and oil. Stir this into the dry ingredients just until mixed. Add the tomatoes, zucchini, carrot and onion and fold in until veggies are dispersed throughout the batter. Fill greased muffin tins 3/4 full with batter.

Bake muffins 20 to 25 minutes, until golden brown.

Yield: 12 muffins