Zucchini Cornbread Muffins

This time of year, many of us who love to cook and garden are drowning in zucchini or summer squash.  Need a new recipe to use up some of those prolific darlings?  This one is fast, easy and delightfully fragrant while baking.  They freeze beautifully, so make a double batch–or a double-double batch!  Your family will love them!

Note:  The recipe calls for cheddar cheese, but I have substituted monterey jack, too.  You can also add in jalapenos if your family likes a little kick in their cornbread.  Zucchini and summer squash can be interchanged.

Zucchini Cornbread Muffins

1 dozen

Ingredients

  • 1 1/2 cups shredded zucchini
  • 1 small onion, chopped
  • 1 package Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with baking cups or grease the pan, your preference.
  3. Mix ingredients together until moist.
  4. Fill each muffin about 2/3 full.
  5. Bake 20 minutes or until golden brown.

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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)

 

 

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