Sunshine Zucchini Muffins

¾ c. flour, sifted

2 ½ tsp. baking powder

1 Tbsp. sugar

1 ¼ c. yellow cornmeal

¾ tsp. salt

1 egg

1 c. milk

2 Tbsp. salad oil

1 c. grated yellow zucchini (use crookneck instead)

1 Tbsp. finely chopped onion

Preheat the oven to 425 degrees F.  Place the flour, baking powder, sugar, cornmeal, and salt in a medium-size bowl.  Stir with a spoon.  Put egg, milk, oil, zucchini, and onion in a small bowl and mix with a spoon.  Then pour the mixture over the dry ingredients and mix lightly.  Grease muffin tins with vegetable shortening, and fill the cups half full of batter.  Bake for 20 to 25 min.  Makes 8 – 10 muffins.

Recipe from Blue Potatoes, Orange Tomatoes by Rosalind Creasy.


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