Ingredients35 m servings 189 cals
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl. Stir carrots, tomatoes, celery, and garlic into flour mixture.
- Whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups. Sprinkle each muffin with black pepper.
- Bake in the preheated oven until lightly browned, about 15 minutes.
Per Serving: 189 calories; 5.7 g fat; 31.9 g carbohydrates; 5 g protein; 0 mg cholesterol; 1302 mg sodium. Full nutrition
ReviewsRead all reviews 5
These were delicious.. made per recipe. A few things.. this makes a very thick dense dough.. and makes more than 12 muffins. I made 12 muffins and out the rest on the bottom on a loaf pan. Tha...
I significantly reduced the amount of baking powder and soda and they are yucky.
DONT COOK THIS there is definitely something wrong with this recipe with the amount of baking soda it calls for. I just cooked it with the exAct measurements and it tastes awful the baking powde...