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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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a great brunch muffin, or make them into mini muffins for an on the go snack. Ingredients:
2 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 ounces shredded low fat cheddar cheese, shredded |
1 cup shredded zucchini |
1 cup skim milk |
2 tablespoons melted butter |
1 egg |
Directions:
1. Pre-heat oven to 450. Spray muffin pan with cooking spray and set aside.
2. In a bowl, sift together the flour, baking powder and salt; add the cheese and mix until cheese is evenly distributed. Make a well in the center and set aside.
3. In a pyrex mixing bowl mix the zucchini, milk butter and egg together; blend well. Pour liquid all at once into the flour mixture. Making 12 to 15 full circular strokes that scrape the bottom of the bowl, stur just until dry ingredients are moistened. Fill muffin cups with batter.
4. Bake at 425 for 20 minutes or until tops are lightly browned. Remove muffings from pan immediately (otherwise moisture condenses on botom of cups and muffins become soggy).
5. Makes about 14 muffins
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