Zucchini corn muffins

Today was a real kitchen roulette kind of day. We’re both still not well, and the weather today was chilly and rainy.  Neither of us wanted to venture out to the grocery store, and with all the cooking we’ve been doing lately, there wasn’t much in the way of raw ingredients. Actually it’s dire, we are even out of onions!

zucchini corn muffin

But these little muffins are easy to make, not to mention quick and tasty.

Adapted from Baking Bites.

1 cup all purpose flour
3/4 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
1 cup rice milk + 1 TBL apple cider vinegar (buttermilk substitute)
2 Ener-G egg replacers
2 tbsp molasses
1.5 TBL olive oil
1 cup shredded zucchini, with extra moisture squeezed out (1 medium sized zucchini)

Heat oven to 400. Combine the dry ingredients in a large bowl. In a medium bowl, whisk together the wet ingredients. Pour wet ingredients into dry and combine well. Add in zucchini and mix gently.

Pour into prepared a prepared muffin pan (I used silicone, so no greasing necessary). Bake 15-17 minutes, until a toothpick comes out clean.

Makes 12.

zucchini corn muffin2

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