Pepper, Corn, and Zucchini Muffins |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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To go with soups, salads, chili, etc... Ingredients:
3/4 cup all-purpose flour |
1/3 cup yellow cornmeal |
1 tablespoon firmly packed light brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup skim milk |
1 egg |
1/3 cup margarine, melted |
1 1/2 cups shredded zucchini |
1/2 cup chopped roasted red pepper |
Directions:
1. Preheat oven to 400°; grease a muffin tin real well or put in paper liners.
2. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt; make a well in the center.
3. In another bowl, whisk the milk, egg, and margarine together; add this mixture to the dry ingredients.
4. Stir just until moistened and blended (do not overmix).
5. Stir in zucchini and peppers.
6. Spoon batter into muffin tin; bake for 20-25 minutes or until test done.
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