Sour Cream and Onion Muffins

I had a bag of cornbread mix, frozen green onions and a plan! I made a really yummy country dinner the other night that included baked apples, mac and cheese and corn on the cob. Comfort food city! I needed a bread to join the fun. I decided to experiment and try this dandy muffin. It was very moist rich and full of flavor. Enjoy!

Sour Cream and Onion Muffins
(Makes about 8 muffins)

Preheat oven to 350F

1 Package of Martha White Buttermilk Cornbread Mix
1/4 cup water
1/3 cup chopped green onion
3 Tablespoons of sour cream
1/2 teaspoon garlic salt

Prep Muffin pan by spraying with Pam cooking spray. In a large bowl, mix all ingredients together. Spoon into muffin pan-should make about 8 muffins filled 3/4 of the way. Bake at 350 for 17-20 minutes.

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Posted in: Breads,Sides

Tropical Zucchini Bread

A friend of mine had given me a recipe many moons ago for a traditional zucchini bread. I adapted her recipe into a tropical bread. I use coconut oil and pineapple in this to give it a sweet and tropical flavor. Next time I might even add coconut flakes! I lowered a few of the calories by substituting applesauce for half of the oil and used Truvia instead of sugar.

Click Here for Printable Copy

Tropical Zucchini Bread

• 3 eggs
• 1/2 c coconut oil (you can use other oils)
•  ½ c applesauce
• 2 cups sugar OR (1/3 c Truvia + 1 T or 24 packets)
• 2 teaspoons vanilla
• 2 cups coarsely grated zucchini
• 1 (8 ounce) can crushed pineapple, drained
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon (I put a smidge more since I like cinnamon)
• 1 tablespoon fresh grated nutmeg
• 1/2 teaspoon ginger  
• 1/2 c sour cream (shhhh secret ingredient. Don't tell) :D

Directions:

1.      Preheat oven to 350°F

2.      In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.

      In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, and ginger. Add dry ingredients into wet a bit at a time and gently stir (by hand) after each addition. Add sour cream to mixture.  

 
           Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.

      

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 _  Items needed to make this recipe:

     Stand Mixer or Hand Mixer

     Mixing Bowls

     Bread Pan

 

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Posted in: Breads,Desserts