Vegetable Muffins

Name: Vegetable Muffins
Yield: 4 servings
Ingredients: 2 c. vegetables (any combination); 1 egg; 1 c. bread crumbs

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Ingredients

Preheat oven to 350°. Spray muffin pan with Pam. Cook vegetables in salt water until tender. Drain and puree in blender with egg and bread crumbs. Pour into muffin pan and bake 30 minutes.

214 kcal 11% DV

Protein Fat Carbs

Protein 5.7g 11% DV

Total Fat 3g 4% DV

Carbs 41g 15% DV

Fiber 1.9g 7% DV

Sugar 2.2g 4% DV

Sodium 306.8mg 13% DV

Potassium 256.8mg 5% DV

Cholesterol 64.5mg 22% DV

Vitamin A 161.5mcg 18% DV

Vitamin C 1.4mg 2% DV

Calcium 109.5mg 8% DV

Iron 2mg 11% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).