Makes 12

Hey!  Muffins don’t always have to be sweet.  Try these excellent savory morsels and I think you will be very pleased.

2/3 cup all-purpose flour

2/3 cup yellow corn meal

2/3 cup Masa Herina

4 tablespoons baking powder

1 teaspoon salt

1 tablespoon chili powder or seasoning

1 teaspoon mixed dry herbs – (sometimes called Italian seasoning)

a pinch of dry chile flakes

¼ cup sugar

¼ cup olive oil

2 eggs

2/3 cup cold water

1 cup grated zucchini – (about 2 small zucchini)

Preheat the oven to 425°.  Prepare the muffin tins  by wiping with vegetable oil or spraying with non stick spray.  Sift all dry ingredients together into a large bowl.  In another bowl beat the olive oil, eggs and water together.  Add the liquid to the dry ingredients.  Add the grated zucchini and mix only until the dry ingredients are just moistened.  Divide among the cups of the prepared muffin tins.  Place on the center rack of the preheated oven and bake for twenty to thirty minutes, or until a slim bamboo skewer inserted into the center of a muffin comes out clean.  When done, remove from the oven and allow to rest in the pans for a few minutes before serving.   These savory muffins are wonderful served with chili. They are also a wonderful accompaniment to a western style breakfast of sausage and eggs or a Spanish style omelet.

* If you can't find Masa Herina, omit it and use 1 cup all-purpose flour and 1 cup yellow corn meal.