Ingredients

The following ingredients have 18 Servings
  • 3/4 cup saltine crackers – crumbled
  • 1 roasted jalapeño – chopped with or without seeds
  • 2 cups shredded zucchini
  • 1 1/2 cups cornmeal
  • 1 1/2 cups flour
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 3/4 cup crumbled feta cheese
  • 2 eggs – lightly beaten
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk plus 1 tsp. vinegar
  • 1/2 tsp. cinnamon
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/2 tsp. paprika
  • Butter for sprinkling on top of each muffin

Instruction

  • Preheat Oven 375 degrees.
  • In a large bowl combine the saltine crackers, cornmeal, flour, salt, baking powder and sugar and mix together.
  • In a separate bowl combine the eggs, zucchini, oil, milk, feta and jalapeño; gently mix all together.
  • Slowly pour the wet ingredients into the dry ingredients while stirring.
  • Prepare the muffin tins by buttering each tin and the top of the muffin pan or use muffin cups.
  • Fill each cup 3/4 of the way then top each muffing with a sprinkle of the mixed seasonings.
  • Finish each muffin off with a little pat of butter.
  • Bake for 20 – 25 minutes or until the toothpick test comes out clean.
  • Let the muffins cool a bit before trying to remove from the tin.