Savory Zucchini Corn Muffins
I developed these muffins towards the end of summer when we were overrun with zucchini and corn and they immediately became a family favorite. Packed with vegetables, these muffins make a wonderful make-ahead breakfast, lunch box food, or a side with soup.
- 1 zucchini or yellow squash grated
- 1 1/4 cups cornmeal
- 1 cup whole wheat flour, or all-purpose flour (use wheat/gluten-free, if needed)
- 2 Tbsp. sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. minced garlic about 1 clove
- 1/2 yellow onion chopped, about 1/4 - 1/2 cup
- 1/2 cup corn kernels, frozen or fresh,
- 1 cup milk (use any kind you have)
- 4 Tbsp. butter or margarine melted
- 2 eggs
- Wrap the grated zucchini in a paper towel to dry. Preheat the oven to 350 degrees and grease two muffin pans, or line 18 of their cups with paper or silicone muffin cups.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. With a large spoon, stir in the garlic, onions, corn, and zucchini.
- In a separate bowl, lightly whisk the milk, melted butter, and eggs together.
- Fold the wet ingredients into the dry.
- Distribute the batter into the muffin cups and put the pans in the oven for 20 minutes. Remove the muffins from the cups and let them cool and serve immediately, or store tightly covered for up to 3 days, or freeze for up to 6 months.
Scramble Flavor Booster: Add 1/2 a minced jalapeño, 1/2 tsp. dried oregano or basil, 1/2 cup grated cheddar or Monterrey Jack cheese, or 1/4 cup Parmesan cheese. Nutritional Information Per Serving (% based upon daily values): Calories 108, Total Fat: 4g, 6%; Saturated Fat: 2g, 10.5%; Cholesterol: 29mg, 9.5%; Sodium: 278mg, 11.5%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 1g, 4%; Sugar: 3g; Protein: 3g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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