Ingredients
Units
Scale
Corn Muffins:
- 3/4 cup saltine crackers - crumbled
- 1 roasted jalapeño - chopped with or without seeds
- 2 cups shredded zucchini
- 1 1/2 cups cornmeal
- 1 1/2 cups flour
- 1/2 cup canola oil
- 1/2 cup sugar
- 3/4 cup crumbled feta cheese
- 2 eggs - lightly beaten
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk plus 1 tsp. vinegar
Spice Topping:
- 1/2 tsp. cinnamon
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. paprika
- Butter for sprinkling on top of each muffin
Instructions
- Preheat Oven 375 degrees.
- In a large bowl combine the saltine crackers, cornmeal, flour, salt, baking powder and sugar and mix together.
- In a separate bowl combine the eggs, zucchini, oil, milk, feta and jalapeño; gently mix all together.
- Slowly pour the wet ingredients into the dry ingredients while stirring.
- Prepare the muffin tins by buttering each tin and the top of the muffin pan or use muffin cups.
- Fill each cup 3/4 of the way then top each muffing with a sprinkle of the mixed seasonings.
- Finish each muffin off with a little pat of butter.
- Bake for 20 – 25 minutes or until the toothpick test comes out clean.
- Let the muffins cool a bit before trying to remove from the tin.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Quick Bread
