ZUCCHINI CORNBREAD MUFFINS

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Zucchini Cornbread Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

2 medium zucchini
2 teaspoons coarse salt, divided
1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, spooned and leveled
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 cup low-fat buttermilk
2 eggs

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.

Joshua Canfield
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I can't wait to make these muffins again.


Azad JaGsi
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These muffins are a great way to start your day.


Kamogelo Kevin
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I love the way these muffins smell when they're baking.


Ziniko Sotyantya
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These muffins are perfect for a summer cookout or picnic.


Harris Khan
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I highly recommend this recipe. You won't be disappointed.


Karomiddin Musurmonov
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These muffins are a delicious and easy way to get your kids to eat their vegetables.


DocHolliday1876
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I'm so glad I found this recipe. These muffins are a keeper!


Zahirshah
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I made these muffins for my family and they loved them. They said they were the best cornbread muffins they've ever had.


Scott George
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These muffins are so good, I could eat them for breakfast, lunch, and dinner!


Kassy Godie
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I've never had zucchini cornbread muffins before, but I'm definitely a fan now!


Kiran Jaan
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These muffins are a great way to use up leftover zucchini.


Danny Wilson
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I love that these muffins are made with whole wheat flour. It makes them a healthier option.


jahangir miah
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These muffins are moist and flavorful, with a great texture.


Saqlain Akram
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I've made these muffins several times and they always turn out perfectly.


Laila Mae Perez
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These muffins are perfect for a quick and easy breakfast or snack.


Joan Guevara
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I love the combination of zucchini and corn in these muffins. It's a unique and delicious flavor.


Asharia Craig
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These muffins are so easy to make and they're always a crowd-pleaser.


Md Mofgr Mofgrm
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I made these muffins for a potluck and they were a huge hit! Everyone loved them.


Annette Appau
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These muffins were absolutely delicious! The zucchini and corn added a wonderful flavor and texture, and the muffins were moist and fluffy.