Zucchini Cornmeal Muffins

Zucchini cornmeal muffins are a delicious and savory twist on traditional muffins, incorporating fresh zucchini and cornmeal for a unique flavor and texture.

This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Zucchini Cornmeal Muffins

Cooking Method: Baking Cuisine: American, Vegetarian Courses: Baked Goods, Breakfast, Vegetarian Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 5 min Total Time 50 mins

Servings: 12 Calories: 2256

Best Season: Summer

Ingredients

Servings

• 1.5 cup Zucchini
• 1 cup Cornmeal
• 1 cup All-purpose Flour
• 0.5 cup Sugar
• 2 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 2 large Egg
• 0.5 cup Butter
• 0.75 cup Milk
• 0.5 cup Corn Kernels
• 0.5 cup Cheddar Cheese
• 0.25 cup Green Onions

Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, combine the zucchini, cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted butter, and milk. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the corn kernels, cheddar cheese, and green onions.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 188kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 29g10%

Sugars 7g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.