Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vegetable oil
1/4 cup honey
1 1/2 cups milk or 1 1/2 cups water
2 cups shredded cooked leftover vegetables
Directions:
Preheat the oven to 400 degrees and line muffin tins with cupcake liners.
Combine the dry ingredients.
Mix the wet ingredients.
Combine wet and dry ingredients; stir veggies into mix.
Put into 12 muffin cups.
Bake 20-22 minutes.
Servings: 12
Time preparation: 5 min.
Time total: 27 min.