Zucchini Cornbread Muffins

Your traditional cornbread muffin gets a nutrition boost from a full cup of zucchini, and a flavor boost from a whole lot of mozzarella cheese. You won't be able to stop eating them!

Oh, this weekend. Gone too soon, as always! 

What did you get up to? Personally, I found as many ways as humanly possible to embarrass myself. Let's see here:

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- Accidentally DM'd the above picture to my ex's ex-girlfriend who already hated me because I homewrecked their relationship so now I need to move to Alaska;

- Spent Saturday laying in my bed doing nothing but drinking a bottle of wine and blogging until about 7 PM;

- The one time I DID venture out of my house around 3 PM to find sustenance (still sweaty and makeup-free from the gym, natch) I ran into a guy* at Safeway who I'd been on a couple dates with. Upon hugging me he inadvertently swatted a carton of watermelon out of my hand, which then split open on the ground, which led to us on hands and knees picking up watermelon together.  

*If you're reading this, hey, Chris!

So I obviously had to spend Sunday immersed in baking and cooking projects to get my mind off these transgressions and remember that the world isn't completely out to get me. And the best way to do that? Comfort food.

Cornbread is a classic staple in Southern meals, and I figured it would be perfect for my bruised ego. However, an early morning trip to the Dupont farmer's market on Sunday left me with 73842 zucchini (how does this always happen), so I decided to grate one up, throw it into the muffins alongside a mountain of mozzarella for good measure, and see what happened!

The results, unlike my weekend and proclivity for handling awkward situations, were phenomenal.

Zucchini Cornbread Muffins

To make these muffins, you will need:
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup cornmeal
- 3 T granulated sugar
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup low fat buttermilk
- 2 eggs
- 1 cup grated zucchini, packed
- 8 oz reduced fat shredded mozzarella cheese

First, preheat your oven to 350F and line a muffin tin with liners. 

Heat a small skillet over medium-high heat and add your butter. Cook, stirring constantly, until the butter has browned and particles have collected at the bottom. Transfer to a small mixing bowl to cool to room temperature. Once the butter has cooled, whisk in the buttermilk and eggs. Stir in the grated zucchini.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar. Add in the cheese and mix well. Stir in the wet ingredients just until no streaks of flour remain. Dough will be very thick.

Drop dough into the muffin liners - I used a cookie scoop for this because the dough was very wet and sticky. Bake 20-23 minutes, until golden brown on top. Let cool, then dig in!

Best enjoyed warm, so that you get the full effect of the qooey cheese. But don't fret, you're eating vegetables; HEALTH!

XOXO,
Jess