Zucchini Corn Muffins
Makes 10 muffins
1 package (8.5 ounces) corn muffin mix
1 egg
1/4 cup milk
1 cup (4 ounces) shredded Swiss cheese
1 cup fresh zucchini, unpeeled and shredded
1/2 teaspoon ground mustard
1/2 teaspoon dehydrated minced onion
1/4 teaspoon cayenne pepper
Preheat oven to 400 F.
Combine muffin mix, egg and milk; stir until just blended. Add cheese, zucchini, ground mustard, onion and cayenne. Do not over stir!
Fill greased muffin cups 3/4 full. Bake 15 to 20 minutes, or until golden.