Porciones: 4
Tiempo de preparación: 20 m
En el mercado
Preparación para basic corn muffin
1 egg white
3 tablespoons water
3/4 cup shredded zucchini
1/2 cup chopped remolacha en lata (canned beets)
2 tablespoons canola oil
En la cocina
1) Combine half corn-muffin mix with egg white and water.
2) Stir in shredded zucchini and beets.
3) Heat canola oil over medium heat in a large skillet.
4) Drop batter by the tablespoon in hot canola oil.
Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.
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