Zucchini Honey Cornbread Love Muffins

Sep 3

Zucchini Honey Cornbread Love Muffins

Serves 24
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Side Dish, Snack
Website Heavily Adapted from Bon Appetit
Healthier zucchini honey cornbread mini-muffins that are ai love baking kid tested and approved. Great way to sneak in veggies!

Ingredients

  • 1/2 cup unsalted butter
  • 2 Large eggs (lightly beaten)
  • 8oz container greek honey yogurt (voskos or fage brand)
  • 1/4 cup honey (plus more if making zucchini chips and to brush tops)
  • 1 Large zucchini (10 ounces plus more if making zucchini chip topping)
  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoons salt
  • 3/4 cups cornmeal

Directions

Step 1 Preheat oven to 350 degrees and spray a mini-muffin pan with cooking spray.
Step 2 Melt butter in a small pan over medium-low heat. Continue to heat until butter solids at the bottom become golden brown. Depending on the heat of your stove this can take about 3 minutes. Be careful to watch the butter since it can burn very easily. Pour into a medium bowl and set aside to cool.
Step 3 Once the brown butter is slightly cooled add in eggs, yogurt, and honey.
Step 4 Coarsely grate zucchini--this is so much easier if you use a food processor with the small grater blade. Add to wet ingredients.
Step 5 In another bowl sift flours, baking powder, baking soda, and salt. Mix in cornmeal.
Step 6 Add zucchini mixture to dry ingredients and fold just until blended.
Step 7 Using a small cookie scoop, place a heaping scoop into each muffin cavity.
Step 8 Bake for about 15-18 minutes or until tester comes out clean. You can also test the tops if they spring back when touched they are ready.
Step 9 Remove from oven and let cool on wire rack. Brush tops with honey and adhere a zucchini chip if desired.

Note

These mini-muffins are best eaten warm.  They can be served with honey butter.  These mini-muffins can keep in an airtight container for a few days.

Please refer to my post above on how to make mini zucchini chip toppers.

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