Summer is in full swing and fresh corn and zucchini are available at every roadside stand and farmer’s market. Sweet corn is a delicious treat to use in your baked goods. Many types of corn are genetically modified and/or sprayed with lots of pesticides. You may wish to ask the farmer whether he sprays his corn and if the corn is genetically modified.
These zucchini corn muffins are a great way to sneak in some veggies, especially for kids who love muffins but aren’t big fans of vegetables.
Zucchini Corn Muffins
2 cups freshly ground white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk (or 1 tablespoon lemon juice plus enough milk to equal 3/4 cup)
1/4 cup melted butter
1/2 cup shredded zucchini
3/4 cup corn kernels (preferably from fresh corn that is not genetically modified)
Preheat oven to 400 and grease 12 regular sized muffin tins or line with paper liners.
Mix flour, salt and baking powder in a medium sized bowl.
In a separate bowl, mix together the buttermilk, eggs and oil. Gently mix the dry ingredients into the wet ingredients, stirring just until moistened. Do not over mix!
Fold in the zucchini and corn and divide batter evenly among the muffin tins. Bake the muffins in a 400 degree oven for about 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack and serve with a pat of butter. These muffins freeze well. Simply freeze in a zippered freezer bag and set out on the counter to defrost.
Recipe Source: My Kitchen Addiction