Zucchini Jalapeno Muffins
Prep Time
Makes
Cooking Mode
1¾ cups all-purpose flour
2 tsp baking powder
2 tsp Sensations by Compliments Perky Pepper Seasoning (grinder), divided
½ tsp salt
1 cup milk
1 egg
¼ cup butter, melted
1 cup coarsely grated zucchini
¾ cup coarsely grated Tex-Mex cheese, divided
1 jalapeno, seeded and finely diced
1¾ cups all-purpose flour
2 tsp baking powder
2 tsp Sensations by Compliments Perky Pepper Seasoning (grinder), divided
½ tsp salt
1 cup milk
1 egg
¼ cup butter, melted
1 cup coarsely grated zucchini
¾ cup coarsely grated Tex-Mex cheese, divided
1 jalapeno, seeded and finely diced
Directions
1Preheat 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.
2In 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.
3Pour 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.
4Bake 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.
Tips
1
Top each tin of muffin batter with a thin slice of jalapeno before baking for added spice.
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Personal Note
Personal Note
