Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Joshua Canfield
[email protected]I can't wait to make these muffins again.
Azad JaGsi
[email protected]These muffins are a great way to start your day.
Kamogelo Kevin
[email protected]I love the way these muffins smell when they're baking.
Ziniko Sotyantya
[email protected]These muffins are perfect for a summer cookout or picnic.
Harris Khan
[email protected]I highly recommend this recipe. You won't be disappointed.
Karomiddin Musurmonov
[email protected]These muffins are a delicious and easy way to get your kids to eat their vegetables.
DocHolliday1876
[email protected]I'm so glad I found this recipe. These muffins are a keeper!
Zahirshah
[email protected]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
[email protected]These muffins are so good, I could eat them for breakfast, lunch, and dinner!
Kassy Godie
[email protected]I've never had zucchini cornbread muffins before, but I'm definitely a fan now!
Kiran Jaan
[email protected]These muffins are a great way to use up leftover zucchini.
Danny Wilson
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier option.
jahangir miah
[email protected]These muffins are moist and flavorful, with a great texture.
Saqlain Akram
[email protected]I've made these muffins several times and they always turn out perfectly.
Laila Mae Perez
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Joan Guevara
[email protected]I love the combination of zucchini and corn in these muffins. It's a unique and delicious flavor.
Asharia Craig
[email protected]These muffins are so easy to make and they're always a crowd-pleaser.
Md Mofgr Mofgrm
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them.
Annette Appau
[email protected]These muffins were absolutely delicious! The zucchini and corn added a wonderful flavor and texture, and the muffins were moist and fluffy.