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Thursday, July 25, 2013

Zucchini Cheddar Corn Muffins

And now we return to your regularly scheduled program of zucchini recipes...

Michael and I visited Europe last summer, and my mom came to stay with the boys. She made these muffins and reports that the boys went crazy over them. They still like them. The muffins are best on the first day, but it helps to warm them up later. Also, they are divine with blackberry freezer jam.


 Zucchini Cheddar Corn Muffins

Source: Two Peas and Their Pod
Yields 12 muffins

1 c all-purpose flour
1 c course ground yellow cornmeal
1/4 c granulated sugar
2 1/2 teas baking powder
1/4 teas baking soda
1/2 teas salt
1 c buttermilk
3 T unsalted butter, melted and cooled
3 T vegetable oil
2 large eggs
1/2 c shredded zucchini, squeezed and drained on paper towels
1/2 c sweet corn kernels (you can use frozen)
1 c shredded cheddar cheese

Preheat the oven to 400F. Spray a regular-size muffin pan with cooking spray and set aside.

In a large bowl, whisk together the flour, cornmeal, sugar , baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk, 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, corn, and cheese. Divide the batter evenly in the muffin pan.

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. 

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