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SALT & PREPPY

Charlotte Park

Muffins

Zucchini Cheddar Corn Muffins

Zucchini Cheddar Corn Muffins
2016-04-10 15:19:03
Yields 12
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 cup flour
  2. 1 cup cornmeal (I used jiffy cornmeal muffin mix)
  3. 4 tablespoons sugar
  4. 2 1/2 teaspoons baking powder
  5. 1/4 teaspoons baking soda
  6. 1/2 teaspoon salt
  7. 1 cup buttermilk
  8. 3 tablespoons butter, melted
  9. 3 tablespoons canola oil
  10. 2 eggs
  11. 1/2 cup shredded zucchini (about 1 whole zucchini), squeezed and drained on paper towels
  12. 1/2 cup corn, fresh or frozen
  13. 1 cup cheddar cheese, shredded
Instructions
  1. Preheat the oven to 400 degrees. Spray with muffin pan with pam. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, butter, canola oil, and eggs until combined. Add the wet ingredients to the dry, the batter will be lumpy. Shred the zucchini and squeeze using paper towel to remove the moisture. Add to the batter along with the cheddar cheese and divide evenly among muffin tins. Bake for 15 minutes or until the tops are golden brown. Cool for 5 minutes before serving.
Adapted from Two Peas & Their Pod
Adapted from Two Peas & Their Pod
SALT & PREPPY https://www.saltandpreppy.com/

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