Wednesday, August 11, 2010

Zucchini Cheddar Corn Muffins

Zucchini Cheddar Corn Muffins
Dorcas Annette Walker

One garden vegetable that is guaranteed to give you an abundance harvest is zucchini or squash. All you have to do is plant one packet of seeds and you will get zillions of squash in return. A lot of gardeners become overwhelmed with their squash harvest not knowing what to do with it all. Thankfully besides giving some away there are lots of ways that you can eat and put up your squash harvest. One way to use your zucchini is by making these delicious colorful Zucchini Cheddar Corn Muffins.

I read an article this week about survival seed banks, which brought to my mind some folks that we became acquainted with years ago. I was slicing up tomatoes during a visit when she asked me how many years of food we had saved up. I nearly dropped my knife in amazement when she confided that they had put up eight years worth of food in a safe underground storage cellar. Their total goal was for twenty years of food. They believed that we would have to go through the tribulation and were getting prepared when the end of the world came. Emergency seed banks are nothing new with their waterproof military grade containers claiming to keep seeds good for 100 years for you to grow your own food when a worldwide crisis shuts down the food supplies.

Now I believe in putting up and storing food, but twenty years supply? Can you imagine the expense of buying all those jars, the work involved, not to mention finding storage place? If such a crisis would to occur and you had lots of food what kind of person would turn their back on those starving around them? My Bible tells how God daily fed at least four to five million Israelites in the middle of a wilderness where there wasn’t any ground fit to grow a garden and the prophet Elijah with ravens during a severe drought. As long as there are gardeners and farmers around there will be plenty of food. Just grow squash. Meanwhile instead of fretting about the future I plan to enjoy each day that the good Lord gives me.

My Zucchini Cheddar Corn Muffins are a nifty addition to any meal with their summery tasty. You can add mushrooms, peppers, black olives, or salsa for a different twist. Preparation time for my Zucchini Cheddar Corn Muffins is ten minutes and this recipe makes eight to nine muffins.

Zucchini Cheddar Corn Muffins

1 (8.5 oz) box of corn muffin mix
1 c shredded zucchini
1 c shredded cheddar cheese
1 egg
½ c milk

Mix together all the ingredients and spoon into a greased muffin pan. Bake at 350ยบ for twenty to twenty-five minutes until golden brown. Serve hot with butter!

Weekly tip: Shred and freeze individual cups of zucchini for year round baking use!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: For more recipes check out her Creative Tennessee Mountain Cookin blog at:

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