Corn Meal and Zucchini Muffin Recipe
These Corn Meal and Zucchini Muffins are a delightful combination of savory and sweet flavors, perfect for an afternoon snack or breakfast. Made with a wholesome blend of yellow cornmeal, zucchini, and sweet corn, they provide a light yet satisfying bite. This recipe is quick to prepare and yields fluffy muffins with a soft crumb. Whether enjoyed with tea or coffee, these muffins offer a nutritious and delicious option for any time of the day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Makki Ka Atta (Yellow Corn Meal Flour) | 1 cup |
| All Purpose Flour (Maida) | 1 cup |
| Baking Powder | 1 teaspoon |
| Green Zucchini | 1 cup (grated) |
| Sweet Corn (ground) | 1 cup |
| Sugar | 1 tablespoon |
| Whole Egg | 1 |
| Milk | 1/2 cup |
| Salt | A pinch |
Instructions
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Preheat the oven: Start by preheating your oven to 180Β°C (350Β°F). Let it warm up for about 10 minutes while you prepare the muffin batter.
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Mix the dry ingredients: In a large bowl, combine the all-purpose flour (maida), cornmeal, sugar, baking powder, and salt. Stir the mixture well to ensure all the dry ingredients are evenly distributed.
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Prepare the wet ingredients: In a separate bowl, whisk together the egg, milk, and sweet corn. Add the grated zucchini and mix everything until the ingredients are fully incorporated.
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Combine wet and dry ingredients: Slowly add the wet mixture into the dry ingredients. Stir gently but thoroughly until just combined. Be careful not to overmix to keep the muffins light and airy.
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Prepare the muffin tray: Grease a muffin or cupcake tray with a small amount of butter or cooking spray to prevent sticking. If you prefer, you can also line the tray with paper cupcake liners.
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Fill the muffin tray: Spoon the batter into the muffin cups, filling each one about two-thirds full. This will allow the muffins to rise properly as they bake.
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Bake: Place the tray in the preheated oven and bake for 30 minutes. The muffins should turn golden brown on top. To check if they are fully cooked, insert a toothpick into the center of one muffinβif it comes out clean, the muffins are done.
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Cool and Serve: Allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Corn Meal and Zucchini Muffins with a hot cup of tea or a refreshing cold coffee. They make an excellent snack or a delicious addition to any meal!
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 5 minutes | 30 minutes | 35 minutes | 4 | Continental | Snack | Eggetarian |
These moist and flavorful muffins are packed with nutrients from zucchini and sweet corn. They offer a delightful balance of textures, with a slightly sweet and savory flavor that will satisfy your cravings. The cornmeal adds a unique crunch while the zucchini keeps them light and moist, making them a perfect treat to enjoy any time of the day.
