Monday, March 11, 2013

MUFFINS: This is another recipe for tasty savoury muffins that can easily substitute for bread to be served at meals.



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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