Zucchini Corn Muffins
- Yield: 12 servings
Ingredients
- 3medium zucchini, shredded
- 1/2teaspoon salt
- 1 1/4cups flour
- 3/4cup cornmeal
- 1tablespoon baking powder
- 2teaspoons sugar
- 3/4teaspoon salt
- -- Ground cayenne to taste
- 1/2cup shredded sharp Cheddar cheese
- 1large green onion, finely chopped
- 3/4cup buttermilk
- 3tablespoons vegetable oil
- 1-- egg
Instructions
- Place zucchini in colander over bowl. Sprinkle with salt and set aside. Combine flour, cornmeal, baking powder, sugar, salt and cayenne in medium bowl; mix well. Squeeze most of the moisture from the zucchini. Add zucchini, cheese and green onion to flour mixture; mix well. Add mixture of buttermilk, oil and egg, stirring just until evenly moistened. Spoon into muffin cups sprayed with nonstick cooking spray.
- Bake at 425F for 20 to 25 minutes or until brown. Cool on wire rack.
Recipe reprinted with permission from The Saturday Club’s Main Line Classics II: Cooking Up A Little History (Wayne, Pennsylvania, 1996).
