Description

Zucchini, or any summer squash, lends extra moistness to these slightly sweet cornbread muffins that take only 30 minutes to make from start to finish.

Ingredients

• 1 cup half-and-half
• 1 cup cornmeal
• ¾ cup whole wheat flour
• ½ cup olive oil
• ½ cup all-purpose flour
• 2 eggs
• ¼ cup white sugar
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 cups grated zucchini

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
2. Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.