Snack

Rye and Veggie Muffins is for Snack.

Rye and Veggie Muffins takes 12 minutes to prepare.

Rye and Veggie Muffins takes 22 minutes to cook.

Rye and Veggie Muffins makes 16 servings.

The ingredients for Rye and Veggie Muffins are:

2 cups rye flour
1.25 cups almond milk, reduced sugar
3 large eggs, beaten
1 tsp baking powder
1/4 tsp salt
7 baby carrots, chopped
1/4 large green pepper, chopped
1/2 medium onion, chopped
1 Roma tomato, skinned, deseeded, chopped

Here is how you make Rye and Veggie Muffins:

Chop up carrots and microwave for 1 minute to slightly soften. Chop up the rest of the vegetables. Set aside.Beat eggs, add rye flour, then almond milk, baking powder and salt. Mix. Fold in chopped vegetables.Grease muffin trays or use paper liners. Add batter almost to the top of the tray. Cook at 400 degrees for 22 minutes. Muffins will not brown, but will be cooked.Eat hot, or let cool. Store in refrigerator and reheat in microwave.Serving Size: Makes 16 regular size muffinsNumber of Servings: 16Recipe submitted by SparkPeople user CLAYMACT.

The nutritional information for Rye and Veggie Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 68.3

• Total Fat: 1.6 g
• Cholesterol: 34.8 mg
• Sodium: 92.4 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.8 g
• Protein: 2.9 g