Zucchini Corn Muffins

From WW Magazine, October 1990. Found on RadiantRecovery.com. Adapted to be Gluten-Free.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 3⁄4 cup  gluten-free flour
• 1⁄2 cup cornmeal
• 1  tablespoon ground flax seeds
• 1  tablespoon brown sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup buttermilk
• 1⁄3 cup butter, melted
• 1⁄4 cup egg substitute (or 1 egg)
• 1 1⁄2 cups zucchini, shredded
• 2  ounces pimientos, drained

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Line 12 muffin cups with paper liners or spray with cooking spray.
3. Combine dry ingredients. Mix well with fork. In small bowl, combine milk, butter, and egg. Mix well with fork. Add liquid ingredients to dry ingredients, stirring with fork just to blend. Stir in zucchini and pimientos.
4. Spoon batter into prepared muffin cups. Bake 20-25 minute or until toothpick comes out clean. Remove from pan and cool on rack.