Zucchini Corn Muffins

A few days ago I was really craving cornbread..BUT I forgot where my cornmeal was (woes of being ADD about organization) however I did have corn flour. After figuring out how to make something similar to cornbread with corn flour I noticed our abundance of zucchini and decided to throw some of that into the recipe as well. Sweet and savory! This little guys are great as side either covered with beans or drizzled with honey. They are easy and inexpensive to make and easy to store. Make up a batch and a quick meal ready to go in seconds.

Shopping List

• 1/4 Cup Coconut Oil
• 2 OZ Zucchini
• 1/4 Cup Almond Milk
• 1/2 Cup Water
• 1 TSP Salt
• 2 TBSP Sugar
• 1 TBSP Nutritional Yeast
• 1 Cup Bread Flour
• 1/2 Cup Corn Flour
• 1 TSP Baking Soda
• 1/2 Baking Powder
• 1 TBSP Vinegar
• Your choice non stick spray or grease

Hardware

Mixer

Mixing Bowl

Small Mixing Bowl

Measuring Cup, TBSP, and TSP

Muffin Tray

1/4 Cup Measuring Cup

Chopping Board

Chopping Knife

Time 35 Minutes-1 Hour
Prep 10 Minutes
Cook 25 Minutes per batch
Yield 10 Muffins

Time To Get Baking

Wash and dice your zucchini
Start by mixing the liquids, salt and sugar together in the mixing bowl
In the small mixing bowl mix together all your dry ingredients

Add the dry ingredients in a little at a time
Once mixed together, slowly mix in the zucchini pits

Preheat your oven to 375 degrees
Add 1/4 cup mix to each muffin cup or about 3/4 of the way full
Bake for 25 minutes
When done, remove from oven and from tin and let cook
Repeat if needed

Serving
1 muffin plain or with a topping

Storing
Let cool before putting in fridge. Refrigerate for 1 week or freeze for 1 month

Nutritional Information
Calories 134
Fat 6g
Carbs 19g
Protein 3g

Cost Information
Recipe Cost:$1.84
Cost Per Serving:$0.18

Tricks
-Remove from tray after baking as soon as possible so they don't overbake

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