Zucchini Cheddar Corn Muffins
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 muffins
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Course
Side Dish, Bread, Baked Goods
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Cuisine
American, International, Vegetarian
Zucchini Cheddar Corn Muffins
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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
- 1 cup all-purpose flour
- 1 cup yellow cornmeal coarse ground
- 4 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons butter melted and cooled, unsalted
- 3 tablespoons canola oil
- 2 egg large
- 1/2 cup zucchini squeezed and drained on paper towels, shredded
- 1/2 cup sweet corn you can use frozen corn, kernels
- 1 cup cheddar cheese shredded
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.
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