Zucchini Corn Bread Muffins

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Marzetti® Original Slaw Dressing makes these zucchini and cheese cornbread muffins super-moist and extra-delicious.

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Ingredients

1/3 cup Marzetti® Original Slaw Dressing

2 cups self-rising cornmeal mix

1/8 teaspoon baking soda

1 1/4 cups low fat buttermilk

1 large egg

2 tablespoons melted butter or margarine

1 cup grated zucchini

1 cup grated mild or sharp cheddar cheese

Directions

Preheat oven to 400°F. Mist a 12-cup muffin tin with non-stick vegetable oil spray. Set aside. In a large mixing bowl, combine cornmeal mix and baking soda. In a medium mixing bowl, whisk together Marzetti® Slaw Dressing, buttermilk, egg, and melted butter and pour into dry ingredients.

Add zucchini and cheese and fold mixture together just until moistened. Spoon batter into muffin tins. Bake for 14 to 16 minutes or until a toothpick inserted into center comes out clean. Cool. Serve Grilled chicken or fish and Marzetti® Famous Cole Slaw recipe.