No Reviews
You must be logged in to post a review.
Zucchini Corn Bread Muffins
x
Print Options
Description
My garden zucchini are ready, and I am using them in some wonderful recipes. These muffins are great anytime of the day, breakfast, lunch or suppertime.
Ingredients
- 1 cup Yellow Corn Meal
- ¾ cups Self-Rising Flour
- Pinch Of Iodized Salt
- 2 whole Large Eggs, Beaten
- 1 Tablespoon Light Cream Or Half-and-Half
- 1 whole Zucchini, Peeled And Grated
- 2 Tablespoons Pure Honey
- 2 Tablespoons Unsalted Butter, melted
Preparation
Preheat oven to 400°F. Spray a 12-cup muffin tin with cooking spray. Set aside.
Using a stand mixer with paddle attachment, add cornmeal, flour, salt, eggs, cream, and mix on low to combine. Add in grated zucchini and run mixer on low one minute. Add honey, unsalted melted butter and run mixer on high one additional minute. Incorporate ingredients well without over mixing.
Using a scoop or spoon fill muffin wells full. Place into the oven on the middle rack and bake 16-18 minutes or until golden brown. Allow to cool and then remove to an airtight container or serve immediately while warm.
Enjoy!
Related Recipes
Easiest No-Knead Bread in a Dutch Oven
by Lindsay @ My Therapist Cooks in
Breads
by Lindsay @ My Therapist Cooks in
Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Sourdough Banana Muffins
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Use up your excess sourdough discard/starter in these yummy banana muffins!
From...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Sourdough Naan
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet!
From Erica...
Prep: Cook:
Serves: 12 Level: Intermediate
No Comments
Leave a Comment!
You must be logged in to post a comment.