Zucchini Jalapeno Muffins
Prep time: 15min
Total time: 45min
Makes: 12 muffins
1¾ cups
all-purpose flour
425 mL
2 tsp
baking powder
10 mL
2 tsp
Sensations by Compliments Perky Pepper Seasoning (grinder), divided
10 mL
½ tsp
salt
2 mL
1 cup
milk
250 mL
1
egg
¼ cup
butter, melted
60 mL
1 cup
coarsely grated zucchini
250 mL
¾ cup
coarsely grated Tex-Mex cheese, divided
175 mL
1
jalapeno, seeded and finely diced
Per serving (1 muffin):
calories
150
fat
7 g
saturated fat
4 g
carbs
16 g
sugar
1 g
protein
5 g
cholestrol
35 mg
fibre
1 g
sodium
260 mg
Directions
-
Preheat oven to 400°F (200°C). Line 12-tin muffin pan with jumbo size paper liners or grease with non-stick cooking spray; set aside.
-
In large bowl, whisk together flour, baking powder, 1½ tsp (7 mL) pepper seasoning and salt. In another bowl, whisk together milk and egg, then whisk in melted butter.
-
Pour wet ingredients into dry ingredients; fold until just moistened; then fold in zucchini, ½ cup (125 mL) cheese and jalapeno. Divide batter among prepared muffin tins. Sprinkle batter with remaining cheese and pepper seasoning.
-
Bake 18 to 20 min., or until muffins are golden and tops spring back when lightly pressed. Transfer muffin pan to wire rack to cool slightly before tipping out muffins. Serve warm or at room temperature.
