It seems our family, friends and fans love our zucchini cornbread muffins as much as we do! As seen in the above, totally yummy photo from @loveandrosen.
Don’t those look delightful?! And they’re so much healthier than traditional cornbread muffins. Why? Well, let me tell you:
- Made with organic, unbleached flour
- Mix contains a very small amount of organic, unrefined pure cane sugar
- Made with organic cornmeal grown in the USA
- Each mix makes 12 generously sized muffins (you can also bake in a greased 9″ x 13″ baking pan!)
- All the home baker adds is 2 cups fresh, grated zucchini (organic, conventional or even from your home garden, any zucchini will do!) and 1/2 cup butter and some water – how easy is that?
The fresh grated zucchini replaces the moisture you’d find in the butter or milk of a conventional cornbread recipe. This not only reduces the fat content, but adds some veggies to your baked goods! (Hint: picky kids? Try peeling the zucchini before grating so they can’t see the “icky” green zucchini skin…works like a charm)
Now, 12 muffins may be a lot for say, a single person or family with one child (like Arica) so we have some recommendations for storage so nothing goes to waste:
- After cooling, store muffins in an airtight container in the refrigerator for up to 4 days
- To reheat, preheat oven to 350 F, arrange muffins on a ovenproof baking dish or pan and bake for 5-10 minutes, depending on how cold they were when you put them in the oven. A toaster oven also works great! Just let them warm through and toast a little on the outside.
- To freeze, place muffins in a plastic bag or freezer-proof container, seal and store for months! When ready to use again, let defrost on counter for a few minutes then just follow the reheating instructions above.
- Another fun idea when reheating muffins – find a small ovenproof dish (like a ramekin) and in it place a few tablespoons of butter. Place in the oven when you add the muffins and when the muffins are ready, you’ll also have warm, melted butter to slather all over them!
But, of course, sometimes butter alone just won’t do! So, let’s jazz it up! These compound and flavored butter recipes will work great on fresh or previously frozen muffins and make enough for 12 muffins. To reduce the recipe, simply divide measurements in half.
- Garlic Butter: In an ovenproof dish, place 2 crushed clove of garlic with 1/2 cup butter (any type you like). If butter is unsalted, add a dash of salt and, if you want some kick, black pepper. Melt in oven for 5 min at 350 F or 1-2 min in microwave.
- Spicy Jalapeno Butter: In an ovenproof dish, place 2 tablespoons chopped fresh jalapenos (de-seeded), 1 teaspoon garlic powder and 1/2 cup salted butter. Melt in oven for 5 min at 350 F or 1-2 min in microwave. Stir to combine before serving.
- Super Herb Butter by Joy The Baker. It looks amazing and I’m sure would be an awesome complement to the cornbread flavors.
- Here’s a butter with some kick: Cilantro Garlic Butter! (Now, of course, just look at the butter portion in the recipe….halibut and cornbread don’t make a winning combo)
- Finally, Southwest Butter, with spicy chili powder! The chili powder in this flavored butter will go really nicely with the chili and garlic powder in the muffins!
Thanks Arica for the awesome photo and inspiring this journey of delicious cornbread amazingness!