ZUCCHINI CORNBREAD MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
- Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
- In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
ZUCCHINI AND CORN MUFFINS
Savoury zucchini and corn muffins are a perfect easy breakfast or convenient lunchbox stuffer.
Categories Workday lunches, Afternoon tea
Time 30m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole (1/2 cup-capacity) muffin pan; line holes with free-form baking paper cases.
- In a medium bowl, sift flour and paprika; make a well in the centre. In a separate bowl, combine buttermilk, egg, margarine, cheese, zucchini, corn, onion and parsley. Add to flour mixture; stir gently with a large metal spoon,until just combined. Do not over-mix; the mixture should still be slightly lumpy.
- Spoon mixture into pan holes. Bake about 20 minutes, or until lightly golden and cooked when tested with a skewer. Stand 5 minutes. Turning onto a wire rack to cool completely.
Nutrition Facts : ServingSize Makes 12
EASY SAVOURY CORN ZUCCHINI MUFFINS
A one bowl recipe, ready in 35 minutes and even better than bakery savoury muffins!
Provided by Berry Sweet Life
Categories Muffins
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C (350°F), grease a muffin tin.
- In a large mixing bowl, stir together all the ingredients with a wooden spoon until the flour is fully incorporated. Don't over-mix.
- Spoon the mixture into the greased muffin tin or use paper cups and bake for 20 - 25 minutes until golden, or until a toothpick comes out clean and the muffins bounce back when lightly touched.
Nutrition Facts : Calories 223 kcal, ServingSize 1 serving
ZUCCHINI CORN MUFFINS
Cornmeal is made by grinding corn kernels into a coarse powder. It is naturally whole grain and a good source of iron and phosphorus.
Provided by 28 Day JOY of KOSHER Challenge
Categories Muffins, Side Dish
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- 1. Set zucchini in a colander, drizzle with salt and let sit for 10 minutes. 2. Preheat the oven to 400°F. Spray a 12-cup muffin tin with cooking spray. 3. Mix cornmeal, flour, sugar, baking powder, and baking soda in a large bowl. 4. Add zucchini. 5. In a separate bowl whisk together almond milk, lemon juice, coconut oil, eggs, feta, and jalapeño, and add to dry ingredients. Using a spatula mix until combined. 6. Portion batter evenly into prepared muffin tin. 7. Bake at 400°F for 20 minutes. 8. Cool before serving. Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 37 mg, Fat 8 g, Fiber 2 g, Protein 5 g, Sodium 532 mg, Sugar 5 g
SQUASH CORN MUFFINS
Frozen winter squash makes these bright muffins a cinch to create. "I like to serve them at brunch or with soup at other meals," notes Colette Maher of Livonia, Michigan.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 425° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
ZUCCHINI AND CORN MUFFINS
Make and share this Zucchini and Corn Muffins recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Pre heat oven to 200 C.
- Lightly grease 12 hole muffin tray or line with paper cases.
- Sift dry ingredients into a bowl.
- Mix wet ingredients including vegetables in another bowl.
- Combine the two mixes, lightly stir together.
- Spoon into prepared pan.
- Bake 15 - 20 minutes until golden.
Nutrition Facts : Calories 153.3, Fat 6, SaturatedFat 1.1, Cholesterol 16.9, Sodium 178.3, Carbohydrate 22.7, Fiber 1.5, Sugar 2.5, Protein 3.4
ZUCCHINI CORN FRITTERS
Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.
Provided by Danni Hughes
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 19m
Yield 24
Number Of Ingredients 13
Steps:
- In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
- In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
- Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 15 g, Cholesterol 26.3 mg, Fat 8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 5.2 g
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