Muffins - a Vegetable Medley |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
2 cups self-rising flour |
1/2 cup finely chopped zucchini |
1/2 cup finely chopped tomato, peeled,seeded,and drained |
1 tablespoon dried onion |
1/2 teaspoon celery salt |
1/2 teaspoon dill weed |
1 egg, beaten |
3/4 cup water |
3 tablespoons vegetable oil |
4 tabasco sauce or 4 hot sauce, of your choice |
Directions:
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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