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
- 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
- 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.
- 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.
- In a large bowl combine all dry ingredients: 1 tsp salt, flour, cornmeal, sugar, baking powder, and baking soda, and mix well.
- In a medium bowl, whisk buttermilk, eggs, and butter together. It will look a bit lumpy. Add zucchini to the mix.
- Tip wet mixture into dry mixture and stir until just combined (careful not to overmix).
- Add to muffin tins/cups almost to the top of the cups.
- Bake 20-25 min or until a toothpick comes out of the centre clean. Let cool on a rack for 10 minutes*
*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.