Zucchini Cornbread Muffins

Zucchini Cornbread Muffins

An easy and very tasty way to use the zucchini’s you’ve grown (or your neighbour has pressed on you!)

• Makes 12-16 muffins*
• Time: preparation 15, cook 20-25

Ingredients:

• 2 medium or 1 large zucchini, grated
• 1 ½ tsp salt, divided
• 1 cup all-purpose (plain) flour
• 1 cup cornmeal
• ¼ cup sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda*
• ¼ cup butter, melted
• 1 cup buttermilk
• 2 eggs

Preparations:

1. Preheat over to 400/200 and prepare muffin tins with a little butter or oil, or place silicon muffin cups on a large cooking sheet.
2. Grate zucchini and place in colander, you should end up with about 4 cups of grated zucchini. Sprinkle with ½ tsp of salt and toss a few times, let it sit for 10 min over a bowl, then squeeze excess liquid out by hand.
3. In a large bowl combine all dry ingredients: 1 tsp salt, flour, cornmeal, sugar, baking powder, and baking soda, and mix well.
4. In a medium bowl, whisk buttermilk, eggs, and butter together. It will look a bit lumpy.  Add zucchini to the mix.
5. Tip wet mixture into dry mixture and stir until just combined (careful not to overmix).
6. Add to muffin tins/cups almost to the top of the cups.
7. Bake 20-25 min or until a toothpick comes out of the centre clean. Let cool on a rack for 10 minutes*

Notes

*to make butter milk, add 1 tbsp vinegar or lemon to 1 cup of milk

*to make denser muffins, omit baking soda

*makes12-16 muffins depending on the size of your muffin tins/cups

*If using silicone muffin cups, remove from cups after a few minutes of resting out of the oven so they don’t get soggy on the bottom.