Zucchini Corn Muffins
serves 12
Ingredients
½ cup all purpose flour
½ cup whole wheat flour
3 Tablespoons sugar
1 cup corn meal
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
½ cup buttermilk
½ cup canola oil
1 medium zucchini, grated
1 cup corn kernels (fresh, canned, or frozen)
2 scallions, sliced
baking spray
Instructions
- Preheat oven to 375 degrees F.
- Combine all dry ingredients in one bowl. Combine wet ingredients in another. Mix wet and dry ingredients together until just combined.
- Spray or grease muffin tin, or line with tin liners and pour batter into the muffin tin, then bake for about 15 – 20 minutes until golden brown and a toothpick comes out clean when poked into the center of the muffin.