Zucchini Carrot Cornbread Muffins

This is a sponsored post written by me on behalf of Glutino.

All opinions are 100% mine.

This fluffy cornbread, stuffed with fresh vegetables, is both flavorful and moist.  It's a creative way to get the picky eaters in your house to eat more vegetables.

You can just call me "Mrs. Sneaky".  I love to hide vegetables in as many recipes as I can for my son.  Even if it's something as simple as adding them to a box of gluten free cornbread mix.  (Don't judge, I like to go for the easy route sometimes).

WHAT INGREDIENTS DO I NEED?

• 1 box of Glutino Gluten Free Pantry Yankee Cornbread Mix
• ¼ cup applesauce
• 1 ¼ cup 2% milk
• 1 egg
• 4 tablespoon melted butter
• 2 large carrots
• 1 zucchini

These Zucchini Carrot Cornbread Muffins are easy, healthy and a great side dish or snack. They are slightly crumbly, perfectly sweet with the addition of natural applesauce and easy to pop into the microwave, if you just want one.  My son loves to eat them as a snack after his nap.  If your little one can consume honey, drizzle a little on top and they will be happy for the rest of the day!

HOW DO I MAKE ZUCCHINI CARROT CORNBREAD MUFFINS?

Preheat your oven to 425 degrees F.  While it is warming up, shred 2 large carrots and 1 zucchini using a mandolin or cheese grater.

Combine the shredded vegetables with the following ingredients in a large bowl:

• 1 box of Glutino Gluten Free Pantry Yankee Cornbread Mix
• ¼ cup applesauce
• 1 ¼ cup 2% milk
• 1 egg
• 4 tablespoon melted butter

Whisk everything together until you have a fairly smooth batter.  Then pour the batter into your cupcake/muffin pan.  (Be sure to use either cupcake liners or nonstick cooking spray, so the muffins are easy to remove later).  You should be able to fill all 12 cupcake molds with the batter.

When your oven is ready, bake the muffins for approximately 15-20 minutes. Carefully remove and let cool.

These soft and loaded Zucchini Carrot Cornbread Muffins are irresistible.  Don't go another day without making a batch!

Zucchini Carrot Cornbread Muffins

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Ingredients

• 1 box of Glutino Gluten Free Pantry Yankee Cornbread Mix
• ¼ cup applesauce
• 1 ¼ cup 2% milk
• 1 egg
• 4 tablespoon melted butter
• 2 large carrots
• 1 zucchini

Instructions

1. Preheat oven to 425 degree F.
2. Using a mandolin or cheese grate, shred 2 large carrots and 1 zucchini.
3. Combine the shredded vegetables with the remaining ingredients in a large bowl.
4. Whisk everything together until you have a fairly smooth batter.
5. Prepare your muffin tin with either cupcake liners or nonstick cooking spray.
6. Pour small amount of batter into each cupcake tin. (You should be able to fill all 12 cupcake molds).
7. Bake for approximately 15-20 minutes.