Savory Zucchini Muffins with Corn Recipe
These savory zucchini muffins with corn are a delightful and nutritious twist on traditional muffins. Packed with grated zucchini, sweet corn, and a blend of spices, these muffins make a perfect snack or side dish. They are easy to prepare and offer a burst of savory flavors in every bite.
Ingredients
- 1 cup grated zucchini
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup gluten-free flour or regular flour if not gluten-free
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 large eggs
- 1/2 cup milk or dairy-free alternative
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh herbs like parsley or chives for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
- In another bowl, mix the grated zucchini, corn kernels, Parmesan cheese, olive oil, eggs, and milk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Garnish with fresh herbs if desired and serve warm.