Zucchini Corn Muffins With Cheese

Hello everyone!

Today I have something for you, that I have never made or even tried before then:

CORN MUFFINS!

I saw corn muffins or bread on different blogs and it always looked so yummy with it’s light brown top and golden color! I know that they are/it is often eaten with chillis or other warm comfort dishes, so I needed to try!

With what do YOU like to eat your corn muffins or corn bread?

These ones of course have a special little twist. They have shredded zucchini in them, which makes them a little healthier!

Since my mum forgot to pick a zucchini in our little backyard it grew quite big – like REALLY big. I haven’t seen one this big before!! It was like a baseball bat, but about three times as thick!!

I didn’t have my camera on hand (big mistake 😉 ) so I don’t have a picture, but please just believe me when I tell you – this thing was enormous!!

I googled and searched all my sources to find recipes to use up my zucchini monster. And this is one of the recipes that has made it to the final list! (which means, there will be more! *wink* 😉 )

I adapted this recipe from Two Peas and their Pod and I am quite pleased how they turned out!

I hope you give them a chance! Have fun baking!!

Zucchini Corn Muffins With Cheese

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

A yummy side for any chilli! Or simply perfect as a snack.

Author: Kathrin @ ginger, lemon & spice

Cuisine: American

Serves: 12

Ingredients

1 cup buttermilk
45g (3 tbsp) butter, melted and cooled
3 tbsp canola oil
2 large eggs
150g (1 cup) flour
120g (1 cup) corn flour
4 tbsp sugar
2½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup shredded zucchini, liquid squeezed out
½ cup corn kernels (frozen or canned)
1 cup shredded Cheese (I used Gouda)

Instructions

Preheat the oven to 300°C (400°F). Line the 12 molds of a muffin pan with paper cups.
In a bowl mix eggs, buttermilk, melted butter, and rapeseed oil until well blended. Add flour, corn flour, sugar, baking powder, baking soda, and salt and mix well but start slow.
Fold in zucchini, corn and cheese and divide the batter evenly between the 12 molds.
Bake for 15-20 minutes in the oven until the tops are golden and a skewer inserted into the center of the muffins comes out clean. Let the muffins cool for 5 minutes then remove them from the pan and serve.

See you soon,

xoxo ~Kathrin

40 Responses »

Culinary Flavors on February 8, 2015 at 16:50 said:

I love these little bites of corn! Perhaps more than the corn bread!

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- Kathrin on February 9, 2015 at 14:25 said:
  
  Haha me too actually, I really love sweet corn 😀
  
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Culinary Flavors on February 8, 2015 at 16:47 said:

They look absolutely delicious!

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- Kathrin on February 9, 2015 at 14:24 said:
  
  Thank you Katerina!
  
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mealplanmaven on February 8, 2015 at 08:05 said:

Yummy! I must make these with my grandkids!

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- Kathrin on February 9, 2015 at 14:24 said:
  
  Oh yes! Have fun!!
  
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Shauna Smart on February 8, 2015 at 00:57 said:

This is a fantastic way to get some good veggies in. It looks yummy!

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- Kathrin on February 9, 2015 at 14:23 said:
  
  Thanks Shauna! They were yummy too I can tell ya! 🙂
  
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Nancy Fox on February 7, 2015 at 16:59 said:

These sound super yummy Kathrin!

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- Kathrin on February 9, 2015 at 14:21 said:
  
  Thanks Nancy 🙂
  
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Culinary Ginger on February 6, 2015 at 18:46 said:

I love using corn in the corn muffins, great recipe.

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- Kathrin on February 6, 2015 at 19:44 said:
  
  Thank you!
  
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Pingback: » Double Chocolate Zucchini Bread ginger, lemon & spice
Jillian on October 10, 2014 at 06:24 said:

I’m always looking for a new cornbread recipe, this one looks awesome!

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- Kathrin on October 10, 2014 at 11:35 said:
  
  Thanks Jillian!
  
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dishofdailylife on October 9, 2014 at 21:15 said:

My kids love corn muffins! And they love zucchini…they would love it if I made these for them!

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- Kathrin on October 10, 2014 at 11:34 said:
  
  Then what you’re waiting for? 😀
  
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Serena | Serena Bakes Simply From Scratch on October 9, 2014 at 21:09 said:

I have such a weakness for corn muffins/ bread! These look perfect!

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- Kathrin on October 10, 2014 at 11:34 said:
  
  Thank you Serena!
  
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Elena@as easy as Apple Pie on October 9, 2014 at 08:29 said:

I love savory muffins. These look amazing!

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- Kathrin on October 9, 2014 at 19:40 said:
  
  Thank you Elena!
  
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Heidy L. McCallum on October 9, 2014 at 04:47 said:

Zucchini Corn Muffins With Cheese sound delicious and so simple to make! Thanks for sharing, I can’t wait to try these and soon.

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- Kathrin on October 9, 2014 at 19:40 said:
  
  Thank you Heidy!
  
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Joanne T Ferguson on October 9, 2014 at 03:28 said:

G’day Love corn muffins and wish I could try these now!
Cheers! Joanne

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- Kathrin on October 9, 2014 at 19:40 said:
  
  If you hurry up, I still got some in the freezer 😉
  
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Nicky on October 9, 2014 at 02:36 said:

Never thought to add shredded zucchini to corn muffins. This is a great muffin to serve with chili.

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- Kathrin on October 9, 2014 at 19:39 said:
  
  Just a little extra to keep them a little moist and add a bit of healthiness. You don’t really taste it!
  
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Nicole Neverman on October 8, 2014 at 23:13 said:

These muffins sound really delicious 🙂

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- Kathrin on October 9, 2014 at 19:36 said:
  
  I can tell you they are delicious too 🙂 Thanks for stopping by Nicole!
  
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taranoland on October 8, 2014 at 22:56 said:

Love corn muffins and yours look great!!

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- Kathrin on October 9, 2014 at 19:36 said:
  
  Thanks Tara!
  
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fearlessdining on October 8, 2014 at 22:30 said:

These look wonderful and moist.

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- Kathrin on October 9, 2014 at 19:35 said:
  
  Thank you 🙂
  
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Kelly Page on October 8, 2014 at 21:06 said:

Love the addition of zucchini. Looks fab!

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- Kathrin on October 9, 2014 at 19:35 said:
  
  Thanks Kelly!
  
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Culinary Ginger on October 8, 2014 at 18:26 said:

These look amazing. Just warm and covered in butter, that’s how I like them.

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- Kathrin on October 9, 2014 at 19:35 said:
  
  Thank you 🙂 I froze some of them, so I will reheat them if I’m eating those up! Thanks for the tip!
  
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debi on September 25, 2014 at 01:37 said:

These look great! Such an American thing. I love corn bread with chili. Or, slather it in honey butter! Yum!

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Michelle @ The Complete Savorist on September 24, 2014 at 20:14 said:

It looks like you removed the skin of the zucchini to hide it better. This would work disguising it for my little one. Looks delicious. Pinning!

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- Kathrin on October 9, 2014 at 19:33 said:
  
  Actually I didn’t, I just had a really big zucchini (it was a forgotten one from our veggie garden) and so you can’t see many green spots. But removing the skin to hide the veggie from your little one is a great idea!
  
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