Recipes
GARDEN MUFFINS
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PrintINGREDIENTS
- Servings: 12
- 1 cup flour
- 1 cup yellow cornmeal
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 1/4 cup oil
- 2 tbsp butter, melted
- 1/2 cup peeled, seeded, and finely diced tomatoes
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1/4 cup chopped green onion
DIRECTIONS
Preheat oven to 400F.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt and mix well.
In a small bowl, beat together the egg, milk, oil, and butter.
Stir in the dry ingredients.
Add the tomatoes, zucchini, carrot, and green onions, blending thoroughly.
Spoon the batter into greased muffin tins, filling about three-quarters full.
Bake 20-25 minutes, until golden brown.
Serve warm.
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Author: The City Gardener's Cookbook
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