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CORN, TOMATO AND ZUCCHINI MUFFINS
Ingredients
2
cups
flour
1
tbsp
baking powder
½
tsp
salt
½
tsp
pepper
½
tsp
chopped fresh dill
Corn from one ear of corn
3/4-1 cup
1
large tomato diced
1
cup
coarsely grated zucchini
1
cup
sharp cheddar
grated
1
egg
1
cup
milk
½
cup
butter
melted
Additional grated cheese for topping
Instructions
Preheat oven to 350 degrees. Grease or line 12-18 muffin cups.
Whisk together flour, baking powder, salt, pepper and dill until well mixed.
Add corn, tomato, zucchini and cheese and mix together
In a small bowl beat together the egg and milk then slowly add the melted butter.
Add the liquids to the vegetable and flour mixture and stir until just combined.
Place about ¼ cup of batter in each of your muffin cups. Top with a little cheese.
Bake until the muffins are browned and spring back when touched, about 20-25 minutes