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Amazing Savory Cornbread and Zucchini Muffins in 15 Minutes

Savory Cornbread and Zucchini Muffins
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Make these simple and tasty Savory Cornbread and Zucchini Muffins. They combine the familiar comfort of cornbread with fresh zucchini, making a wonderful side dish or afternoon snack. You will love the texture and mild savory flavor.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tablespoon chopped fresh chives (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the squeezed, shredded zucchini and the cheddar cheese, if using.
  5. In a separate medium bowl, whisk together the egg, buttermilk, and vegetable oil until combined.
  6. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine. Fold in the chives, if desired.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeezing the excess water from the zucchini is key for muffins that bake up light, not soggy. Wrap the shredded zucchini in a clean kitchen towel and wring hard over the sink.
  • For an extra savory boost, add 1/4 teaspoon of black pepper or a pinch of garlic powder to the dry ingredients.
  • These muffins freeze well. Cool them completely, then store them in an airtight container for up to three months.

Nutrition

Find it online: https://afripaket.com/savory-cornbread-and-zucchini-muffins-recipe/