Two summer favorites — fresh zucchini and sweet corn — are combined in these extra moist, delicious, and nutritious muffins.
Servings: Makes 10-12 muffins
Ingredients:
- 1 medium zucchini, grated in a food processor or on the large holes of a box grater
- 1/2 cup fresh corn kernels (1 ear of corn cut off the cob)
- 2 tablespoons finely chopped chives
- 1 large egg
- 1/3 cup melted unsalted butter
- 1 cup all-purpose flour
- 1 cup stone-ground cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Directions:
- Preheat the oven to 375°F. Butter cups in muffin pan.
- Put zucchini, corn, chives, egg and melted butter in a large bowl. Mix to combine.
- Add flour, cornmeal, sugar, baking powder, salt to the zucchini mixture. Stir until thoroughly combined.
- Stir in milk. Mix until thoroughly blended. Do not overmix.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes until golden brown around the edges and tops spring back when lightly pressed. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely. Serve.
Tips:
- Substitute frozen corn for fresh corn cut off the cob.
- To store zucchini, keep the squash whole, dry and unwashed. Store zucchini in the fridge in a plastic or paper bag with one end open for air circulation.
- How to Cut Corn off the Cob: Lay the ear of corn flat on the cutting board. Using a sharp knife, slice off the first side of kernels. Turn the ear so it’s laying cut-side down on the board, which makes it stable, then cut the next side. Repeat until all the kernels are removed from the cob.