Pepper, Corn, and Zucchini Muffins

Submitted by ratherbeswimmin

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

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Yields: 10 muffins, about

ingredients

• 3⁄4 cup all-purpose flour
• 1⁄3 cup yellow cornmeal
• 1 tablespoon firmly packed light brown sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup skim milk
• 1 egg
• 1⁄3 cup margarine, melted
• 1 1⁄2 cups shredded zucchini
• 1⁄2 cup chopped roasted red pepper

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

[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.

 

[Amy Teee]

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