Dinner was nearly done, when I realized I had a roasted jalapeño leftover in the fridge. I had not made muffins in a while so I thought why not make jalapeño corn muffins??!
I also had a zucchini in my veggie bowl that needed to be used up. It added to the wonderful texture of the corn muffins. These certainly turned out nice and were terrific warm with butter.
Living the Gourmet
Yields 1
Corn Muffins with Jalapeño and Shredded Zucchini
5 minPrep Time
20 minCook Time
25 minTotal Time
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Ingredients
- 1 cup shredded zucchini
- 1 roasted jalapeño – chopped
- 3/4 cup cheddar cheese – shredded
- 1/4 cup canola oil
- 1 egg
- 1/2 cup water
- 1/2 cup milk
- 11/2 cups flour
- 1/2 cup corn meal
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- Butter to grease the tins
Instructions
- Preheat Oven 350 degrees.
- Combine all of the dry ingredients in a bowl and stir.
- In a separate bowl beat together the milk, water, oil and egg; add the shredded zucchini, chopped jalapeño and shredded cheese and stir. Fold this mixture into the dry ingredients.
- Fill the prepared muffin tins and bake 20 – 25 minutes or until slightly golden on top and the toothpick test comes out clean.
7.8.1.2
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https://livingthegourmet.com/2015/01/corn-muffins-with-jalapeno-and-shredded-zucchini.htmlEnjoy with Love,
Catherine
xo
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