Zucchini Corn Muffins Recipes

ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

ZUCCHINI CORN MUFFINS

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.

EASY SAVOURY CORN ZUCCHINI MUFFINS

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.

ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

ZUCCHINI CORNBREAD MUFFINS

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

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.