Zucchini Corn Bread Muffins

Name: Zucchini Corn Bread Muffins
Ingredients: 1 cup Yellow Corn Meal; 3/4 cups Self-Rising Flour; Pinch Of Iodized Salt; 2 whole Large Eggs, Beaten; 1 Tablespoon Light Cream Or Half-and-Half; 1 whole Zucchini, Peeled And Grated; 2 Tablespoons Pure Honey; 2 Tablespoons Unsalted Butter, melted

8 ingredients

4 steps

Ingredients

1 cup Yellow Corn Meal
3/4 cups Self-Rising Flour
Pinch Of Iodized Salt
2 whole Large Eggs, Beaten
1 Tablespoon Light Cream Or Half-and-Half
1 whole Zucchini, Peeled And Grated
2 Tablespoons Pure Honey
2 Tablespoons Unsalted Butter, melted

Directions

1

Preheat oven to 400°F. Spray a 12-cup muffin tin with cooking spray. Set aside.
2

Using a stand mixer with paddle attachment, add cornmeal, flour, salt, eggs, cream, and mix on low to combine. Add in grated zucchini and run mixer on low one minute. Add honey, unsalted melted butter and run mixer on high one additional minute. Incorporate ingredients well without over mixing.
3

Using a scoop or spoon fill muffin wells full. Place into the oven on the middle rack and bake 16-18 minutes or until golden brown. Allow to cool and then remove to an airtight container or serve immediately while warm.
4

Enjoy!