My parents plant lots of fresh goodies in their backyard. One of them is zucchini. They say they have so many, there are way too much that they cannot catch up with them growing super fast. So before they chop that zucchini plant off for good, I was able to save myself three sexy ones. Besides making zucchini salad, soup, and saute zucchini, I've got to figure out a way that I can use zucchini for baking. Zucchini check, cornbread mix check, cheddar cheese check...zucchini cornbread muffin that is!
Zucchini Cornbread Muffins
(16 servings ~ 138 calories each)
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| Our last 3 sexy zucchini, I used only the smallest two |
Ingredients:
2 boxes Jiffy cornbread mix
1/3 cup nonfat milk
1 egg
2 cups shredded zucchini
3/4 cup reduced fat shredded cheddar cheese
Directions:
1. Preheat oven to 400F. Spray muffin pan with PAM cooking spray, set aside.
2. Mix cornbread mix with milk and egg.
3. Mix in shredded zucchini and half of the cheddar cheese.
4. Scoop batter half full in muffin pan, sprinkle with cheddar cheese, bake for 15-17 minutes until golden brown.
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Semi-sweet, semi-salty, the zucchini makes these
muffins super moist, melted cheese gives a little
kick to these yummy goodies :) |
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