Vegetable Muffin

Servings: Around 10 small muffins.

use in this recipe


  • 1 ½ cup whole wheat flour
  • 01 full tablespoon of baking powder
  • 01 tablespoon of corn starch
  • ¼ cup of vegetable oil
  • 1 ¼ cup water mixed with 2 full tablespoon of Sustemil Veggie
  • ½ teaspoon garlic powder
  • Oregano, black pepper, chopped parsley and salt to taste


  • 01 chopped tomato without the seeds
  • 03 tablespoons full of baked corn
  • 03 shallow tablespoons of minced olive
  • 01 chopped boiled carrot


Preheat the oven for 10 minutes at 180°C. Mix the dry ingredients in a bow and finally add the baking powder and after the filling. Gradually add the oil and the mixture of water and Sustemil Veggie. Stir until reaching homogeneous consistency. Put in tins for cupcakes and bake them in medium temperature (180°C) for approximately 35 minutes.


Try with other vegetables of your preference.