Ingredients
2 1/2 c. flour
1/3 c. sugar
1 tsp. oregano leaves
1/2 c. milk
1/4 c. salad oil
1/2 c. cornmeal
1 Tbsp. baking powder
1 can nacho cheese soup
2 eggs
1 c. shredded zucchini
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Create vegetable noodles — zucchini, sweet potato, beet
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Create vegetable noodles — zucchini, sweet potato, beet
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 400°. Grease 12 (3-inch) muffin pan cups. Combine flour, cornmeal, sugar, baking powder and oregano. Set aside. Combine soup, milk, eggs, oil and zucchini. Mix well. Add to dry ingredients, stirring just to moisten. Batter will be lumpy. Spoon batter into muffin cups, filling almost full. Bake 25 minutes or until toothpick inserted in center of muffin comes out clean. Serve warm.