Pepper, Corn, and Zucchini Muffins

READY IN: 1hr 5mins
Recipe by ratherbeswimmin'

To go with soups, salads, chili, etc...

Top Review by kokeshi doll

This is a nice little muffin. I omitted the egg and used soy milk to make them vegan. Used shredded carrot instead of red pepper. Some corn would be nice too. I am a salt fiend, but these were too salty. One quarter teaspoon would be better for this amount of flour. I got only 8 smallish muffins, and will double the recipe next time.

Ingredients Nutrition

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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