Zucchini Cornmeal Muffins
Zucchini Cornmeal Muffins
30 Minutes Prep + 20-25 Minutes Baking + 30 Minutes Cooling
12 Muffins
Steps
Position rack in bottom one third of oven. Preheat oven to 400˚ F (200˚C).
Spray large muffin tins with a nonstick cooking spray, or line with large paper cups.
In a small sauté pan, over medium-low heat, sauté onion in butter until golden 25 minutes.
In a large bowl, combine cornmeal, alpiste flour, all purpose flour, baking powder, baking soda and oregano.
Add grated cheese and toss to coat.
In a medium bowl, beat together egg, buttermilk and honey.
Stir in drained zucchini.
Add wet ingredients, including sautéed onion to the dry ingredients. Stir but don’t over mix.
Using a 1/3 cup (75 mL) measure, scoop batter into muffin tins.
Bake 25 to 30 minutes or until a wooden pick (skewer) inserted in centre comes out clean.
Remove from oven, place pan on cooking rack. Let rest 15 minutes before removing from pan.
Ingredients
1/4 cup (50 mL) butter
1/2 medium cooking onion, diced
1 cup (250 mL) cornmeal
2/3 cup (150 mL) alpiste flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (2 mL) crushed oregano, basil, thyme or dill
1 cup (250 mL) grated old cheddar cheese **
2 large eggs, beaten
1 cup (250 m) buttermilk *
1/4 cup (50 mL) creamed honey
3 cups (750 mL) grated zucchini (about three 6-inch/15-cm zucchinis) squeeze and drain excell moisture
*Buttermilk substitute - add 1 Tbsp (15 mL) lemon juice or white vinegar to 1 cup (250 mL) measuring cup and add enough dairy or dairy-free milk to make 1 cup (250 mL). Let stand 10 minutes before using in recipe.
** For a spicier muffin, substitute jalepeno havarti cheese for the cheddar cheese.