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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| cornmeal: 1/3 cup |
| light brown sugar (packed): 1 Tbl (firmly packed) |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| nonfat milk: 1/2 cup |
| eggs: 1 |
| margarine (oleo): 1/3 cup (melted) |
| zucchini squash (grated): 1 1/2 cups (shredded) |
| red bell pepper (chopped): 1/2 cup (roasted) |
Pepper, Corn, and Zucchini Muffins
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
25 min -
Servings
10 serving(s)
Tags
- Preheat oven to 400°; grease a muffin tin real well or put in paper liners.
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt; make a well in the center.
- In another bowl, whisk the milk, egg, and margarine together; add this mixture to the dry ingredients.
- Stir just until moistened and blended (do not overmix).
- Stir in zucchini and peppers.
- Spoon batter into muffin tin; bake for 20-25 minutes or until test done.