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Posts tagged ‘yellow zucchini’

Yellow Zucchini Corn Muffins

It’s easier to get your vegetables when they’re inside a muffin!

Yellow Zucchini Corn Muffins

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.

A bowl of grated zucchini sunshine!

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.

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Welcome Back, Farmer’s Market!

Spring is almost over, and summer’s just around the corner. And in these parts, that means that the Farmer’s Market is back! *throws confetti*

Well, truth be told, the farmer’s market that I frequent is technically open year-round; but they spend the winter selling breads, cakes, tea, and pickles. While yummy, this doesn’t exactly constitute a well-balanced diet. So once the ground thaws and the plants start growing, I’m back at the Farmer’s Market faster than you can say “sweet potato.”

While sweet potatoes were not to be found at the market this week, I did find an amazing bounty. Anyone concerned that Farmer’s Markets won’t have everything you need produce-wise, look around. Today alone I purchased cauliflower, asparagus, broccoli, spring onions, zucchini, yellow zucchini, kale, and miniature cucumbers. The market also had carrots, tomatoes, strawberries, potatoes, yellow onions, basil … you get my drift. It’s well-stocked.

Not only are these markets well-stocked, but the produce is fresh and looks amazing! For instance, I found a head of cauliflower that was bigger than my own noggin. Check it out:

Attack of the 50 Ft Cauliflower!

Speaking of colossal, check out these spring onions. I’m just gonna laugh at the ones they keep in the store now, shipped in all the way from California. Hey CA, keep your minis – VA’s got the big guns!

What I’m most intrigued by, though, are the yellow zucchini. I’ve never had this variety of zucchini before, and while I have an iffy relationship with summer squashes (they sometimes make me nauseous), I couldn’t resist their pretty yellow color and the following description: “buttery taste.” I’m looking forward to trying some new recipes with these guys, and of course sharing my results!

Don't confuse yellow zucchini with yellow squash!

In short, my first 2011 foray to the Farmer’s Market was a success, and I look forward to getting local produce again through Autumn. To fresh and local eating!