Zucchini Cornbread Muffins W/Soymilk

Submitted by Chef #1279978

"Very simple. Only need 4 ingredients! They are delicious and you can add how ever much zucchini you like! My neighbors drove by on their tractor and handed me 2 large zucchinis straight from their garden. I had to do something with it. With one zucchini, I sauteed half and the other half I blended to make the conrbread muffins with."

 

• Ready In: 21mins
• Ingredients: 4
• Serves: 8-14

ingredients

• 1 (8 1/2 ounce) box Jiffy cornbread mix
• 1 egg
• 1⁄3 cup soymilk (or milk-whichever you prefer)
• 1⁄2 cup zucchini (blended or shredded)

directions

1. Mix cornbread mix according to box directions. In place of milk, use soy milk (or milk) . And add 1/2cup to 1cup of zucchini. Stir all ingredients. Place in muffin cups and bake for 16min at 350degrees.