Zucchini, Cheddar and Bacon Cornbread Muffins
- 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.
Cooking Method: Bake
World Cuisine: American