Zucchini Corn Muffins

When zucchini is plentiful, here is yet another use!  These moist muffins make a great accompaniment to soup or salad. 

Makes 10 muffins

PREP TIME: 10 minutes
BAKE TIME:  15 to 20 minutes

1 package (8.5 ounces) corn muffin mix
1 egg
1/4 cup milk
1 cup (4 ounces) shredded Swiss cheese
1 cup fresh zucchini, unpeeled and shredded 
1/2 teaspoon ground mustard
1/2 teaspoon dehydrated minced onion
1/4 teaspoon cayenne pepper

Preheat oven to 400º F.

Combine muffin mix, egg and milk; stir until just blended.  Add cheese, zucchini, ground mustard, onion and cayenne.  Do not over stir!

Fill greased muffin cups 3/4 full.  Bake 15 to 20 minutes, or until golden.
 

Nutrition information per serving (1 muffin): calories 152; total fat 6 g; saturated fat 3 g; cholesterol 37 mg; sodium 237 mg; total carbohydrate 18 g; dietary fiber 0 g; protein 6 g.