Muffins - a Vegetable Medley

READY IN: 30mins
Recipe by glitter

Infant Welfare Society of Chicago put together a fantastic cookbook! It's as fantastic as the ladies and the work they do. In their honor I would like to share some of their recipes with all of you.

Top Review by free-free

I tagged this for the Healthy Choices Game so I "doctored" this recipe slightly. I used a mixture of whole wheat, oat and all purpose flours...applesauce instead of oil...and because I did not have dried onion I substituted diced scallions. With the zucchini I ended up grating 1/2 a cup and throwing in 1/2 cup of chopped as well. I taste test batter as I go and when the time came to add hot sauce I decided to measure it in teaspoons (???) and used a verde (I have about a half dozen different hot sauces in my "collection" at the moment)...At the tail end I added about 1/2 table spoon of Splenda to the batter to sweeten it up a bit more. Mine baked in 25 minutes and were lovely with salad as a lightish Summer dinner. Great versatile recipe that celebrates the lovely garden veggies of tomato and zucchini thriving here in NJ right now! - Thanks glitter.

Ingredients Nutrition


  1. Preheat your oven to 425* Grease the muffin cups.
  2. In a large bowl, stir in the flour, zucchini, tomato, onion, salt, and dill weed together.
  3. Blend egg, water, Tabasco sauce and oil.
  4. Add this to your flour mixture.
  5. Stir all until well blended.
  6. Fill the prepared muffin cups 2/3 full.
  7. Bake for 15 to 20 min.
  8. or until golden brown.

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