Zucchini Cornbread Muffins - cooking recipe

Ingredients

1 3/4 cups Bisquick
3/4 cup cornmeal
2 tbsp sugar
2 tbsp toasted wheat germ
1 cup buttermilk
1/4 cup Egg Beaters
1 tbsp melted butter
1 cup shredded zucchini
1/4 cup chopped scallion

Preparation

Preheat oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners.
Mix together Bisquick, cornmeal, sugar and wheat germ. Whisk together buttermilk, Egg Beaters and melted butter then stir into dry ingredients. Fold in zucchini and scallion. Distribute between muffin liners and bake for 15 mins, or until lightly browned. Serve warm.