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Zucchini Corn Bread Muffins Recipe

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This recipe for Zucchini Corn Bread Muffins is from Through The Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup Marzetti® Original Slaw Dressing
2 cups Self-rising Cornmeal Mix
1/8 tsp Baking soda
1 1/4 cups Low fat buttermilk
1 Large egg
2 tbsp Melted butter or margarine
1 cup Grated zucchini
1 cup Grated mild or sharp cheddar cheese
Directions:
Directions:
Preheat oven to 400 degrees F.
Mist a 12-cup muffin tin with non-stick vegetable oil spray.
Set aside.
In a large mixing bowl, combine cornmeal mix and baking soda.
In a medium mixing bowl, whisk together Marzetti Slaw Dressing, buttermilk, egg, and melted butter and pour into dry ingredients.
Add zucchini and cheese and fold mixture together just until moistened.
Spoon batter into muffin tins.
Bake for 14 to 16 minutes or until a toothpick inserted into center comes out clean.
Cool.

 

 

 

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