Zucchini Corn Muffins Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Yellow cornmeal | 1/4 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Ground cumin | 1/8 Teaspoon | |
| Zucchini | 1 Cup (16 tbs), shredded | |
| Vegetable oil | 2 Tablespoon | |
| Honey | 2 Tablespoon | |
| 1 egg white, lightly beaten | ||
| Skim milk | 1 Teaspoon | |
| Vegetable cooking spray | ||
Directions
Combine first 6 ingredients; stir.
Add zucchini to flour mixture; make a well in center of mixture.
Combine oil, honey, egg white, and milk; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into a muffin pan coated with cooking spray, filling two-thirds full.
Bake at 375° for 20 minutes or until golden.
Add zucchini to flour mixture; make a well in center of mixture.
Combine oil, honey, egg white, and milk; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into a muffin pan coated with cooking spray, filling two-thirds full.
Bake at 375° for 20 minutes or until golden.
Chef
