Food recipes
Zucchini Corn Muffins
Zucchini Corn Muffins Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow seeds, flaxseed sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfa...
Zucchini Corn Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
seeds, flaxseed
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
egg substitute, powder
squash, summer, zucchini, includes skin, raw
spices, pepper, black
Directions:
Preheat oven to 400 degrees Fahrenheit.
Line 12 muffin cups with paper liners or spray with cooking spray.
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.
Spoon batter into prepared muffin cups.
Bake 20-25 minute or until toothpick comes out clean.
Remove from pan and cool on rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
seeds, flaxseed
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
egg substitute, powder
squash, summer, zucchini, includes skin, raw
spices, pepper, black
Directions:
Preheat oven to 400 degrees Fahrenheit.
Line 12 muffin cups with paper liners or spray with cooking spray.
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.
Spoon batter into prepared muffin cups.
Bake 20-25 minute or until toothpick comes out clean.
Remove from pan and cool on rack.