Muffins - a Vegetable Medley
"Infant Welfare Society of Chicago put together a fantastic cookbook! It's as fantastic as the ladies and the work they do. In their honor I would like to share some of their recipes with all of you."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 each
ingredients
- 2 cups self-rising flour
- 1⁄2 cup finely chopped zucchini
- 1⁄2 cup finely chopped tomatoes, peeled,seeded,and drained
- 1 tablespoon dried onion
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon dill weed
- 1 egg, beaten
- 3⁄4 cup water
- 3 tablespoons vegetable oil
- 4 Tabasco sauce or 4 hot sauce, of your choice
directions
- Preheat your oven to 425* Grease the muffin cups.
- In a large bowl, stir in the flour, zucchini, tomato, onion, salt, and dill weed together.
- Blend egg, water, Tabasco sauce and oil.
- Add this to your flour mixture.
- Stir all until well blended.
- Fill the prepared muffin cups 2/3 full.
- Bake for 15 to 20 min.
- or until golden brown.
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Reviews
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I tagged this for the Healthy Choices Game so I "doctored" this recipe slightly. I used a mixture of whole wheat, oat and all purpose flours...applesauce instead of oil...and because I did not have dried onion I substituted diced scallions. With the zucchini I ended up grating 1/2 a cup and throwing in 1/2 cup of chopped as well. I taste test batter as I go and when the time came to add hot sauce I decided to measure it in teaspoons (???) and used a verde (I have about a half dozen different hot sauces in my "collection" at the moment)...At the tail end I added about 1/2 table spoon of Splenda to the batter to sweeten it up a bit more. Mine baked in 25 minutes and were lovely with salad as a lightish Summer dinner. Great versatile recipe that celebrates the lovely garden veggies of tomato and zucchini thriving here in NJ right now! - Thanks glitter.
Tweaks
-
I tagged this for the Healthy Choices Game so I "doctored" this recipe slightly. I used a mixture of whole wheat, oat and all purpose flours...applesauce instead of oil...and because I did not have dried onion I substituted diced scallions. With the zucchini I ended up grating 1/2 a cup and throwing in 1/2 cup of chopped as well. I taste test batter as I go and when the time came to add hot sauce I decided to measure it in teaspoons (???) and used a verde (I have about a half dozen different hot sauces in my "collection" at the moment)...At the tail end I added about 1/2 table spoon of Splenda to the batter to sweeten it up a bit more. Mine baked in 25 minutes and were lovely with salad as a lightish Summer dinner. Great versatile recipe that celebrates the lovely garden veggies of tomato and zucchini thriving here in NJ right now! - Thanks glitter.
RECIPE SUBMITTED BY
glitter
United States
I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!
