Zucchini Cheddar Corn Muffins

Name: Zucchini Cheddar Corn Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1 cup course ground yellow cornmeal; 4 tablespoons granulated sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 3 tablespoons unsalted butter; 3 tablespoons canola oil; 2 large eggs; 1/2 cup shredded zucchini; 1/2 cup sweet corn kernels; 1 cup shredded cheddar cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 muffins
Course
Side Dish, Bread, Baked Goods
Cuisine
American, International, Vegetarian

Zucchini Cheddar Corn Muffins

Iris Warren

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These savory muffins go great with any meal and are a great way to use up the summer zucchini!

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Ingredients

Servings

1 cup all-purpose flour
1 cup course ground yellow cornmeal
4 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter melted and cooled
3 tablespoons canola oil
2 large eggs
1/2 cup shredded zucchini squeezed and drained on paper towels
1/2 cup sweet corn kernels you can use frozen corn
1 cup shredded cheddar cheese

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Instructions

Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk the buttermilk, melted butter, canola oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Fold in the zucchini, corn, and cheddar cheese. Divide the batter evenly among the muffin cups.
Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.