Savory Veggie Corn Muffins

Corn muffins are my kids favorite. Since they and we get enough sugar in other ways, I try to do the savory corn muffins more often. These are delicious and can be frozen up to a month. Just take it out and pop it into microwave and they are fresh as out of oven.

Prep Time: 20 min | Cooking Time: 5 min | Baking Time: 30 mins | Makes : 12 to 14 muffins
Serving: 1 Muffin | Calories: 182 | Carbs: 26 | Fat: 5 | Protein: 7 | Sugar: 4 | Sodium: 151

Inspired from here
Ingredients:

Olive Oil - 1 tsp.
Cream Style Sweet Corn - 1 Can
Onion - 1/2 Cup Diced
Red Bell Pepper - 1/2 Cup diced
Broccoli - 1/2 Cup Diced
Salt - 1/2 tsp.
Jalapeno Peppers - 2 finely chopped
Red Chili Powder - 1/2 tsp.
Corn Meal - 2 Cups * I used coarse stone ground
Multi-grain Flour - 1 Cup
Eggs - 2 large
Baking Powder - 2 tsp.
Baking Soda - 1/2 tsp.
Shredded Cheese Mix - 1 Cup
Dried Thyme - 1 tsp.
Dried Rosemary - 1 tsp.
Thick Greek Style Yogurt - 1 Cup
Buttermilk - 1/2 Cup

Method of Preparation:

~ Saute all the vegetables in a tsp of oil. Add the the corn and salt. Let it cool.
~ Pre-heat the oven to 400 deg Centigrade.
~ In a small bowl mix together, corn meal, flour, baking powder, baking soda, thyme and rosemary.
~ Gently stir in the shredded cheese.
~ In a large bowl whisk eggs, add yogurt and mix them. Now add cooled mixed vegetables.
~ Add in dry ingredients in batches alternating with buttermilk, ending with dry ingredients.
~ Spray 12-hole muffin pan. Fill up until little below the rim.
~ Bake for 30 mins or until the toothpick inserted comes out clean.
~ Serve it with ketchup or a hot sauce.

Note: You can use any vegetables of your choice. Some of them that turn out really good are mushrooms, Fresh Corn, beans, any kind of green vegetables like spinach or kale,

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Disclaimer: Nutrition fact is based on ingredients that I have used and is an approximate. It is calculated using Recipe Nutrition Calculator from a health website.

Sending this to Vardhini's Bake Fest event @With A Spin