Garden Muffins

I found this savory muffin recipe on the Cooking Light boards, though it originally came from a cookbook called The City Gardener. They are delicious and wonderful with soup or salad. I wouldn't substitute whole wheat flour because the cornmeal is already a whole grain and the muffins might become too heavy. I made a few changes to the original recipe based on recommendations and our preferences.

Garden Muffins

1 cup flour
1 cup yellow cornmeal
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1 egg
3/4 cup milk
1/4 cup oil
2 Tbsp butter, melted
1/2 cup sweet corn kernels (original recipe called for chopped tomato)
1/2 cup grated zucchini
1/2 cup grated carrot
1/4 cup chopped green onion
grated Parmesan cheese (optional)

Preheat oven to 400F. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt and mix well. In a small bowl, beat together the egg, milk, oil, and butter. Stir in the dry ingredients. Add the corn, zucchini, carrot, and green onions, blending thoroughly. Spoon the batter into greased muffin tins, filling about three-quarters full. Top with a little grated Parmesan, if desired. Bake 20-25 minutes, until golden brown. Serve warm. Makes 1 dozen muffins.

Per Muffin (assuming 12 muffins): 161 Calories; 8g Fat (42.6% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.