Cheddar Zucchini Cornbread Muffins
These Cheddar Zucchini Cornbread Muffins are loaded with sharp cheddar cheese, tender zucchini and are perfectly light and fluffy!
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Equipment
Ingredients
- 1/2 cup corn meal
- 1/2 cup Gluten Free Bisquick
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup packed shredded squash three small/medium squash
- 1/2 cup shredded cheddar cheese
- 1 egg beaten
- 3 tablespoons butter melted
- 1/4 cup sour cream
- 3/4 cup buttermilk
Instructions
- Preheat oven to 400 degrees F.
- Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
- Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
- Spoon into a greased mini muffin tin. Bake 10-12 minutes until they are lightly brown and set.
Nutrition
Serving: 1 (Nutrition Calculated Per Mini Muffin) | Calories: 57kcal | Carbohydrates: 5.5g | Protein: 1.7g | Fat: 3.2g | Cholesterol: 16mg | Sodium: 80mg | Fiber: 0.3g | Sugar: 0.4g
Servings: 24 Mini Muffins
Calories: 57kcal