I've been making these savory dinner muffins for a long time and I just love them!. They are a great accompaniment to chili in the winter--particularly spicy chilies. But, in the summer, these muffins also fare well alongside grilled vegetables and meats because zucchini are so readily available and cheap in this season. So during hot months, I just make try to make them early on in the morning.
These muffins do not rise as much as regular breakfast muffins, but they are moist and tender. I have actually noticed that they are even more delicious when you use organic or stone-ground cornmeal. If you don't like feta, use goat cheese. And dried dill works fine if you can't locate fresh dill. I've always wondered how good they would be with some fresh corn kernels thrown in....Serve these muffins at room temperature or warmed a bit, with butter.
SAVORY ZUCCHINI DILL CORN MUFFINS
Makes one dozen savory dinner muffins
- 1 1/2 cups cornmeal
- 1/2 cup all purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 4-5 Tbsp. butter, melted (half a stick or 1 Tbsp. more)
- 1 cup low-fat buttermilk
- 1 egg + 1 egg white
- 1/4 cup chopped fresh dill (or about 1/2 tsp. dried dill)
- 2 zucchini, grated (~2-2 1/2 cups)
- 1/4-1/3 cup grated or crumbled reduced-fat feta cheese OR regular crumbled goat chese
Preheat oven to 375 degrees. Grease or spray a muffin pan with Pam or other cooking spray or line muffin pan with paper cups. Set aside.
In a medium sized bowl, mix the cornmeal, flour, baking soda, baking powder and salt.
In a smaller bowl, whisk together the melted butter and buttermilk. Then whisk in the egg, egg white, and dill. Using a spatula, mix in the shredded zucchini and cheese.
Add the wet ingredients to the dry ingredients and gently mix until a batter is formed.
Fill muffin cups with batter and bake for about 25 minutes or until tops are golden and a toothpick inserted comes out clean.
Yield: 12 muffins
(Note: if using paper liners, in order to prevent muffins from sticking to the liners, wait to peel them after they have nearly cooled).