Corn Muffins with Jalapeño and Shredded Zucchini
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 1x
Ingredients
Units
Scale
- 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.