GARDEN MUFFINS

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup vegetable oil
2 tablespoons butter, melted
1/2 cup diced tomatoes, peeled and seeded
1/2 cup shredded zucchini
1/2 cup grated carrot
1/4 cup chopped green onion

Preheat oven to 400 degrees F. Grease 12 muffin pan cups.

In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt and mix well.

In a small bowl, beat together the egg, milk, oil, and butter. Stir in the dry ingredients. Add the tomatoes, zucchini, carrot, and green onions, blending thoroughly. Spoon the batter into prepared muffin tins, filling about three-quarters full.

Bake 20-25 minutes, until golden brown. Serve warm.

Yield: 1 dozen
Source: The City Gardener's Cookbook by Seattle's P-Patches and Donna Pierce

Category:  Breads, Muffins, Quick Breads
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