Muffins - a Vegetable Medley
Ready In: 30 mins
Yields: 12 each
Ingredients
- 2 cups self-rising flour
- 1⁄2 cup finely chopped zucchini
- 1⁄2 cup finely chopped tomatoes, peeled,seeded,and drained
- 1 tablespoon dried onion
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon dill weed
- 1 egg, beaten
- 3⁄4 cup water
- 3 tablespoons vegetable oil
- 4 Tabasco sauce or 4 hot sauce, of your choice
Directions
- Preheat your oven to 425* Grease the muffin cups.
- In a large bowl, stir in the flour, zucchini, tomato, onion, salt, and dill weed together.
- Blend egg, water, Tabasco sauce and oil.
- Add this to your flour mixture.
- Stir all until well blended.
- Fill the prepared muffin cups 2/3 full.
- Bake for 15 to 20 min.
- or until golden brown.
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