It’s easier to get your vegetables when they’re inside a muffin!
Last week I bought yellow zucchini at the Farmer’s Market, a variety I’ve never had before. The seller described the zucchini as having a “buttery flavor.” Well, my Southern side got inspired and decided to try mixing this zucchini into some vegan corn muffins!
To start, I measured out some almond milk and added a teaspoon of apple cider vinegar, whisking both together in the measuring cup. This will give you vegan buttermilk! I’m not going to make a corn muffin without buttermilk; that’s crazy talk. Anyway, I always do this step first because it gives the milk a little time to curdle before I add it to the batter. I then grated the zucchini with a microplaner. This allows the zucchini to be very fine and therefore melds more smoothly with the muffin. I grated about one medium yellow zucchini, which totaled about 1 cup.
I then prepared my corn muffin batter as normal. I always sift in the dry ingredients first, but then usually just put the liquids in with the dry (as opposed to mixing them in a separate bowl first) and mix everything together, depending on the recipe. You can use this technique with these corn muffins; just be sure not to overmix! Once the batter is nice and smooth, you then fold in the zucchini and some corn kernels for extra oomph. Then you bake these bad boys for about 25 minutes, then boom! Vegetables for breakfast – who knew?
These muffins are lightly sweetened with some agave nectar, so they flirt with savory as opposed to being a super sweet corn muffin (these aren’t Jiffy cakes). The zucchini adds a nice golden color and yes, a light buttery flavor to these muffins. Definitely give them a try!
Yellow Zucchini Corn Muffins (Makes 12 muffins)
1 cup nondairy milk
1 tsp apple cider vinegar
1 cup whole wheat flour
1 cup corn meal
1/2 cup corn flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup canola oil
1/4 cup agave nectar
1 cup grated yellow zucchini
1/2 cup fresh or frozen corn kernals
Preheat oven to 375 F. Line a muffin pan with paper liners.
In a measuring cup, whisk together milk and vinegar. Set aside to curdle.
In a large bowl, sift together flours, corn meal, baking powder, and salt. Add the liquid ingredients (including the milk) and stir well. Fold in the zucchini and corn kernels.
Fill paper liners about 3/4 full. Bake muffins for 25 minutes, until the edges begin to brown. Serve warm, or allow to cool and reheat later.