Zucchini Cheddar Corn Muffins

Yield: 18 muffins
Prep: 15 min.
Cook time: 15 min.

Ingredients:

• 1 cup all-purpose flour
• 1 cup course ground yellow cornmeal
• 4 Tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoons salt
• 1 cup buttermilk
• 3 Tablespoons unsalted butter, melted and cooled
• 3 Tablespoons canola oil
• 2 large eggs
• 1/2 cup shredded zucchini, squeezed and drained on paper towels
• 1/2 cup sweet corn kernels (you can use frozen corn)
• 1 cup shredded Cheddar cheese

Directions:

1. Preheat the oven to 400°F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Fold in the zucchini, corn, and shredded cheese. Divide the batter evenly among the muffin cups.
4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

~Recipe adapted from twopeasandtheirpod.com