Zucchini And Corn Muffins Food

ZUCCHINI CORNBREAD MUFFINS

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
• Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
• In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

ZUCCHINI AND CORN MUFFINS

Steps:

• Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole (1/2 cup-capacity) muffin pan; line holes with free-form baking paper cases.
• In a medium bowl, sift flour and paprika; make a well in the centre. In a separate bowl, combine buttermilk, egg, margarine, cheese, zucchini, corn, onion and parsley. Add to flour mixture; stir gently with a large metal spoon,until just combined. Do not over-mix; the mixture should still be slightly lumpy.
• Spoon mixture into pan holes. Bake about 20 minutes, or until lightly golden and cooked when tested with a skewer. Stand 5 minutes. Turning onto a wire rack to cool completely.

ZUCCHINI AND CORN MUFFINS

Steps:

• Pre heat oven to 200 C.
• Lightly grease 12 hole muffin tray or line with paper cases.
• Sift dry ingredients into a bowl.
• Mix wet ingredients including vegetables in another bowl.
• Combine the two mixes, lightly stir together.
• Spoon into prepared pan.
• Bake 15 - 20 minutes until golden.

ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

PEPPER, CORN, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400°; grease a muffin tin real well or put in paper liners.
• In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt; make a well in the center.
• In another bowl, whisk the milk, egg, and margarine together; add this mixture to the dry ingredients.
• Stir just until moistened and blended (do not overmix).
• Stir in zucchini and peppers.
• Spoon batter into muffin tin; bake for 20-25 minutes or until test done.