Thursday, August 16, 2012

Quick & Savory Muffins

As mentioned before I had a great corn muffin recipe to share.  I thought it would be an easy way to disguise veggies.  However BAP discovered green in his food and that was the end.  (The funny thing is that his favorite color is green ... most of the time.)  I thought he would love these and SSP would not.   Boy, was I mistaken!  SSP loved them and BAP just cringed when he saw them.  hmmm... Either way the rest of us enjoyed them.

Zucchini Cheddar Corn Muffins

1 cup flour
1 cup cornmeal
4 T sugar
2 1/2 t baking powder
1/4 t baking soda
1/2 t salt (omitted since I use salted butter)
1 cup buttermilk
3 T butter, melted and cooled
3 T oil
2 eggs
1/2 cup shredded zucchini, squeezed dry
1/2 cup sweet corn kernels (used frozen corn)
1 cup shredded cheddar cheese

Preheat oven to 400*.  Grease muffin tins or line with liners (made about 36 mini).
Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt (if using). In another bowl combine buttermilk, butter, oil and eggs.  Pour wet ingredients into dry just until combined.  Fold in zucchini, corn and cheese.  Fill muffin tins until about 2/3 full.  Bake about 15 minutes just until slightly golden brown.  Cool slightly and serve.

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