Zucchini Muffins - cooking recipe

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

Preparation

Preheat oven to 400\u00b0.
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.