Chicken Vegetable Chili and Zucchini Cornbread Muffins


  • 1 C. Milk
  • ½ C. Cane Sugar
  • ¼ C. Olive Oil
  • 2 Eggs
  • 1 ½ C. All-purpose Flour
  • 1 C. Cornmeal
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Salt
  • 2 C. Shredded Zucchini
  • 1 C. Frozen Corn


  1. Preheat oven to 350 degrees and prepare a muffin tin with cooking spray.
  2. In a mixing bowl, whisk together the milk, sugar, oil and eggs.
  3. Combine the remaining dry ingredients in a separate bowl.
  4. Combine the wet and dry ingredients. Gently fold in the corn and shredded zucchini.
  5. Pour the batter into the muffin tin, filling each well.
  6. Bake for 15 minutes or until golden and surface cracks appear.
  7. Allow the muffins to cool slightly and serve alongside warm bowls of Boulder Organic Chicken Vegetable Chili. Garnish with chopped crisp bacon, if desired.
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