Name: Zucchini Sweet Corn Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1-1/2 cups yellow cornmeal; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1/4 cup canola or vegetable oil; 3/4 cup milk; 2 large eggs; 1-1/2 cups fresh sweet corn kernels or 1 (15 ounce) can sweet whole kernel corn, drained; 1 large zucchini, shredded (about 2 packed cups); 12 thin zucchini slices for garnishing, if desired

Description

Fresh zucchini baked into yummy sweet corn muffins making them extra moist and deliciously nutritious!

Ingredients

Scale

1 cup all-purpose flour
1–1/2 cups yellow cornmeal
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup canola or vegetable oil
3/4 cup milk
2 large eggs
1–1/2 cups fresh sweet corn kernels or 1 (15 ounce) can sweet whole kernel corn, drained
1 large zucchini, shredded (about 2 packed cups)
12 thin zucchini slices for garnishing, if desired

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Instructions

Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray with non-stick cooking spray. Set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the oil, milk and eggs. Stir the wet ingredients into the dry ingredients until just combined. Fold in the corn and shredded zucchini.
Divide batter evenly among prepared muffins liners, filling each one all the way full. Place a thin slice of zucchini on top of each muffin, if desired. Bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack.