Zucchini Cornbread Muffins

Ingredients:
  • 1/2 cup (1 stick) unsalted butter plus more for pan
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 2 1/2 cups shredded zucchini
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup medium-grind cornmeal
Salt zucchini and let it drain for 30 minutes. Squeeze as much moisture as possible out of it before using
Position a rack in the middle of oven and preheat to 350°F. Line 12 muffin cups with paper liners. Melt 1/2 cup butter in a small saucepan over medium-high heat. Stir constantly, cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk. Stir in zucchini

Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to muffin cups and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

Bake muffins until golden and a tester inserted into center comes out clean, 20-25 minutes.

From Epicurious

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s