Zucchini Cornmeal Muffins

To be perfectly honest, these muffins are essentially derived from my Spicy Cheddar Corn Muffins.

Savoury muffins are a great grab-and-go breakfast option (or coffee-break snack, for the breakfast-impaired). These ones are extra good because they aren't loaded with sugar and they're not too rich.

Zucchini Cornmeal Muffins

Makes 12 regular sized muffins

1 ½ cup all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ to 1 teaspoon cayenne (optional)
120 grams cups shredded sharp cheddar cheese
150 grams shredded zucchini
¼ cup canola oil
2 large eggs, lightly beaten
¾ cup milk

Preheat oven to 205°C/425°F. Lightly spritz 12 regular sized muffin cups with canola oil (or grease lightly) - or line with paper or silicone liners.

Grate the cheese and zucchini separately, using the large holes of a box grater. Short strands work best for both the cheese and the zucchini.

In a large mixing bowl, combine flour, cornmeal, baking soda and baking powder, salt, cayenne, and cheese. Toss the cheese well to keep the strands from clumping.

In another bowl, mix together the canola oil, eggs and milk. Stir in the zucchini. Pour into a well in the centre of the flour mixture and use a spatula to fold the wet ingredients into the dry. Try not over stir. The batter will be thick and a bit gloppy - it should not be completely smooth, but there should not be big clumps of flour.

Spoon the batter into the muffin cups. Bake on a centre rack for approximately 20 minutes, or until muffins are golden and toothpick inserted in the centre comes out clean. Remove to a rack to cool or serve warm. You might need to side a knife around them to get them out of the pan - if any of the cheese melts up right against the metal of the tin, it may cling a little, and need a little extra encouragement.



Once the muffins are cooled, you can wrap them tightly and freeze until needed. Because of the zucchini, they should not be left at room temperature for longer than a day or so, but they keep very nicely in a sealed container or bag in the fridge. For best results, warm them for 15 seconds in the microwave before eating, if you have one handy.