Zucchini, Cheddar and Bacon Cornbread Muffins Recipe

Ingredients

1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil

1 cup buttermilk

2 eggs

1 1/4 cups all-purpose flour

1 cup fine yellow cornmeal

2 tbsp granulated sugar

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup shredded Cheddar cheese

1/2 cup shredded zucchini

8 slices bacon, cooked and crumbled

Directions

Preheat oven to 375°F. Line 12-cup muffin tin with large paper liners and coat with small amount of cooking spray. Set aside.
In large bowl, whisk together olive oil, buttermilk and eggs. In separate bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda; mix into olive oil mixture just until moistened. Stir in cheese, zucchini and bacon. Divide batter evenly among muffin cups.
Bake for about 30 minutes or until toothpick comes out clean when inserted into center of muffin. Let cool in pan for 5 minutes; transfer to rack. Let cool completely.

Tip: Add 2 jalapeño peppers, seeded and finely chopped for a touch of heat.

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Zucchini, Cheddar and Bacon Cornbread Muffins