Zucchini Cornbread Muffins

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

August 13, 2018

by Pam

Category Breads and Quick Breads

Persons

1

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.

Tags

cornbread,

muffins,

zucchini