Zucchini corn muffins
Zucchini corn muffins
Ingredients/Components
- sugar - 2 tsp
- salt - 1/2 tsp
- buttermilk - 3/4 c
- baking powder - 1 Tbsp
- vegetable oil - 3 Tbsp
- egg - 1 item
- all-purpose flour
- corn meal - 3/4 c
- zucchini - 12 oz
- shredded sharp Cheddar cheese 2 oz - 1/2 c
- large green onion, finely chopped - 1 item
- few grains ground hot red pepper - 1 item
How to make zucchini corn muffins:
Preheat oven to 425°. Coat inside of 16 medium size muffin cups with nonstick cooking spray. Shred zucchini. Place in colander over bowl. Sprinkle with salt. Set aside.Combine flour, corn meal, baking powder, sugar, salt and red pepper in medium size bowl. Mix together buttermilk, oil and egg in small bowl. Squeeze zucchini to remove most of liquid. Add to dry ingredients with cheese and green onion. Pour in buttermilk all at once. Mix with a spoon just until dry ingredients are moistened.
Divide batter into prepared muffin cups. Bake in preheated 425° oven 30 minutes or until browned on top. Run sharp knife around sides of cups. Remove muffins to wire rack to cool.
Recipe categories: Breads, Quick breads, Muffins.
Rating:
Related ingredients:
sugar, cinnamon, vanilla, milk, salt, chopped onion
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