Zucchini Corn Muffins

serves 12


 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


  1. Preheat oven to 375 degrees F.
  1. Combine all dry ingredients in one bowl. Combine wet ingredients in another. Mix wet and dry ingredients together until just combined.
  1. 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.