Zucchini Cheddar Corn Muffins
Recipe from Two Peas and Their Pod
These savory muffins go great with any meal and are a great way to use up the summer zucchini!
Servings: 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 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
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.