Pepper, Corn, and Zucchini Muffins

Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

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

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.

Reviews

(2)
Most Helpful

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.

kokeshi doll October 26, 2007

These are a nice option for savory muffins. I used shredded carrot instead of red peppers and they were still good.

Amy Teee October 10, 2006

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