Yesterday I posted the Peach Gazpacho that we weren't really fans of. I made these muffins to serve with the soup for a quick and easy dinner. These muffins were the star of the meal. The kids loved these! I loved that they ate them, zucchini and all. And I was able to use up a leftover uneaten ear of corn on the cob from a previous dinner. These were easy to make and really tasty. They're a great way for kids to eat some extra veggies, since you couldn't really taste the zucchini. I ate some of the left over muffins for breakfast! I can see myself making these again!
recipe slightly adapted from Two Peas & Their Pod
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 milk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
2 large eggs
1/2 cup shredded zucchini, squeezed and drained on paper towels
1/2 cup sweet corn kernels
1 cup shredded Cheddar Cheese
1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk the milk, melted butter, 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 and cheddar cheese. Divide the batter evenly among the muffin cups.
4. 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.
Family Rating: 2 thumbs up!