Savory Italian Zucchini Muffins |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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These are very good served warm with stews, soups or salads. Recipe may be cut in half and baked in an 8-inch square pan cut in squares while warm or bake in mini muffins for a nice appetizer with wine. They freeze very well; reheat in microwave on 30% power until just heated through.I found this recipe in our local paper. Ingredients:
1 lb zucchini, coarsely grated |
1 teaspoon salt |
2 (8 1/2 ounce) boxes jiffy corn muffin mix |
1/2 cup egg substitute |
2/3 cup skim milk |
1/2 teaspoon garlic powder |
1 teaspoon dried oregano |
1 cup cheddar cheese, grated |
6 tablespoons minced onions |
1/2 cup sliced black olives, well drained |
6 tablespoons red bell peppers, minced |
cooking spray |
Directions:
1. Grate the zucchini and spread out on a platter or piece of waxed paper; sprinkle with salt and let stand for at least 30 minutes.
2. Transfer zucchini to a clean dish towel and squeeze out as much moisture as possible, set aside.
3. In a medium bowl, combine the muffin mix, egg substitute, milk, garlic powder,and oregano until just moistened; Stir in remaining ingredients.
4. Spray 18 muffins cups with pan spray; spoon in batter.
5. Bake in a preheated 400 degree oven for 20 to 25 minutes, enjoy.
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