Savory Vegetable Muffins
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 cup unsweetened almond milk
1/4 cup vegetable oil
2 tbsp apple cider vinegar
1 cup mixed vegetables (such as carrots, zucchini, and bell pepper), diced small
1/4 cup chopped fresh parsley
Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper muffin cups.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, garlic powder, onion powder, black pepper, and cayenne pepper.
In a separate bowl, whisk together the almond milk, vegetable oil, and apple cider vinegar until well-combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the mixed vegetables and chopped parsley.
Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes in the tin before removing them to a wire rack to cool completely.