Cheesy Chili Zucchini Cornbread Muffins
Ingredients (16)
- Zucchini Cornbread Muffins:
- 1 1/4 cups all-purpose flour sub gluten-free, if needed
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon chili powder
- 1 teaspoon sea salt omit if using bacon fat
- 2 large eggs
- 1 cup buttermilk or sub any milk you have on hand
- 1/4 cup butter melted (sub half with bacon fat for a delicious smoky flavor)
- 1 medium zucchini about 2 packed cups grated and squeezed of liquid
- 1 cup grated sharp cheddar cheese
- Optional: 1 jalapeño minced
- Chili Honey Butter:
- 2 tablespoons honey
- 1 tablespoon butter
- 1/4 teaspoon chili powder
Directions
Learn how to make this recipe at The Endless Meal
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