ZUCCHINI MADELEINES (Jackie Compere)

I (6 oz.) pkg. corn muffin mix
I (6 oz.) pkg. yellow cornbread mix
2/3 cup milk
2 eggs
2 cups shredded zucchini, lightly packed
4 ¼ cup chopped fresh herbs of your choice, or 1 Tbs. dried (dill, fennel or Mexican mint marigold, thyme, sage. bald parsley, marjoram, oregano, etc.)

Filling:
8 ounces cream cheese or Neufchatel, at room temperature
1 Tbs. chopped chives

Preheat oven to 375. Spray madeleine pan (or muffin tin) with vegetable spray. Mix all madeleine ingredients by hand. Fill cups 2/3 full. Bake 15-20 minutes or until lightly browned. When cool, split lengthwise and fill with cream cheese mixed with chives. Cut in half crosswise to serve. Makes 14-16 Madeleines. VARIATION: To make half of recipe, use cornbread mix and add 2 Tbs. sugar. (Jackie's note: I send a copy of this recipe out with orders for Garden Charms. These little herbal treats were inspired by a June 1990 Herb Companion magazine. Great at parties or pot-lucks.)