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Thursday, October 6, 2011

Sweet Zucchini Corn Muffins

Even back in Israel I find myself with an overabundance of zucchini. I'm not sure what makes me feel the need to buy so many every time I'm in the super market but I once again have found myself with a few too many. It's actually gotten to be an enjoyable challenge for me to figure out what to use my zucchini for. These I made with Yom Kippur breakfast in mind. Who doesn't love a corn muffin? The zucchini adds the incredible moistness and the health factor and the combo makes them hard to resist. I used to get corn muffins growing up at a local restaurant and I couldn't get over how good they were. Once I went to another bakery and found they had the same ones. I put two and two together and did some research and realized that they were all using a pre-packaged mix that they bought in bulk. That was disappointing but of course it didn't stop me from buying them. These are different then the muffins of my past, a little less sweet and a lot less preservatives (read: none) and they taste moist and fresh and just perfectly corny. My husband and CTT(Chief Taste Tester -btw, thank you for all the applications for the position but the position is happily filled) tasted one warm and put a little dab of butter and honey on it and was in heaven. Enjoy!


(makes 72 mini muffins)
2 1/2 cups flour
1 1/2 cups course ground corn meal
1 1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 medium Zucchini, shredded
1/3 cup honey
1 cup oil
3/4 cup milk (if making pareve use rice or soy milk)
4 large eggs

Preheat oven to 350. Mix the dry ingredients together in a bowl. Mix the zucchini in with the dry ingredients. In another bowl whisk together the wet ingredients and add it to they dry mixing until incorporated but without over mixing. Spoon into mini muffins tins and bake for 10 minutes until lightly golden.

10 comments:

  1. Those look delicious - I'm going to try!

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  2. two questions because i plan on making these tonight:
    1. can i use margarine instead of 1 cup of oil? if not, is olive oil ok?
    2. what is the best way to store them to preserve freshness and avoid stale muffins?

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  3. hi tamar!
    for sure dont use olive oil, that will ruin the taste. If you really really cant find oil you can use melted margarine I guess but it may make them a little greasier. Best way to store them is in an air tight container and they will stay like that for a few days. I put them in a ziplock freezer bag and freeze them and because they are so mini they only take a few minutes to defrost so i take them out as needed. Enjoy!

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  4. Delicious! I haven't had a corn muffin in ages. The taste transported me back to my mother's kitchen about 15-20 years ago. Yes, they were always store-bought, but so so good. These have the same great taste and texture.

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  5. Hi Fagie. These look delicious!!! But where can I buy "course ground corn meal" in Israel? I think that I've only seen corn flour...

    Thanks,

    Chaya G.

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  6. Oh, and btw, do you think this can be made into a kigel instead of individual muffins?

    Thanks!

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  7. you can totally make it in like a 9x13 pan which is kugel like...the corn meal you can get 100% in every super market- i got it in rami levi..its not white corn flour which is really corn starch its yellow and its near the grains like by the rice and stuff.

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  8. lol! i used to shlep corn meal back from the old country!

    thanks for your response - i plan to make this for succot. how long do you think it would need in the oven if i make it as a kugel in a 9x13-ish pan? an hour?

    thanks!

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  9. less than an hour- i would check it after 40 minutes to see if it was done...

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  10. Thanks fagie, love all of your recipes and this one definitely is no exception. they were delicious and the margarine worked fine!

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