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Zucchini Corn Bread Muffins

by on July 18, 2015 in Breads, Cornbreads July 18, 2015 BreadsCornbreads
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Level: Easy

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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!

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