Thursday, September 6, 2012

Zucchini Cheddar Corn Muffins

Out of this world delicious! 

These moist and fluffy, not buttery or greasy, muffins are so tasty and not at all boring. I love the shredded zucchini and corn kernels that are added to the batter. A perfect pair to vegetable soup (recipe coming soon.)

1 cup all-purpose flour
1 cup ground yellow cornmeal
4 tablespoons 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
1/2 cup sweet corn kernels
1 cup shredded Cheddar Cheese
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.
Source: adapted from the book called Baking From My Home To Yours
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