Zucchini Cornbread Muffins

Gluten Free, zucchini 0 Comments

Friends, Sunday Night Football (49ers beat the Patriots!), Chili, Beer and Cornbread!

Does it get much better? I don’t think so.

Katherine provided the 3 day cookin chili, big screen and beer… I just showed up the some cornbread.  Gluten free not to mention…plus these little guys are so moist thanks to the zucchini and cottage cheese.  I actually think it’s best when made in a 9×13 pan…but muffins are more fun for parties :)

Directions:

Beat 6 eggs.  Add 3 cups shredded zucchini, 2 cups cottage cheese and 1/2 cup safflower oil.  Add 1 package of Bob’s Redmill Gluten Free Cornbread mix (here).  Bake according to directions.  Easy Peasy.

 

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