CORN-ZUCCHINI MUFFINS:
dry ingredients:
1 cup each all
purpose flour & cornmeal
1 cup
shredded old Cheddar cheese
2 tsp.
baking powder + 1 tsp. baking soda
½ tsp each dry
mustard & salt
1/3 cup shortening, softened
2 tbsp. sugar
1 egg
1 cup canned creamed corn
1 small zucchini, grated
½ cup 1% natural yoghurt
Preheat oven to 375 degrees F. Prepare 12 muffin cups.
Sift dry ingredients together into a large bowl. In a
separate bowl cream shortening and sugar together until fluffy, beat in the egg.
Add flour mixture into shortening mixture, stirring to
mix in. Add creamed corn, zucchini and yoghurt, stirring until dry ingredients
are just moistened. Spoon batter into prepared muffin cups.
Bake 15 to 20 minutes or until tested done.
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