Some days I hate to think about how much sugar I have consumed. I don’t sit around snacking on sugar packets and candy all day, but I definitely get my fair share. From a sweet bread for breakfast (often topped with Nutella) to a glass (or two) of lemonade in the afternoon and an ice cream cone after dinner, it all adds up. So, I’ve been trying to be a bit more conscious of my habits lately, while still enjoying a sweet snack here and there.
Since I’ve been making a lot of sweet muffins lately, I decided to mix things up a bit and make some savory muffins this week. Since I seem to have an endless supply of zucchini and corn this summer, it seemed only appropriate to add them both to the muffins. It’s not really that much of a stretch… Just a simple, easy-to-make muffin recipe that isn’t loaded with sugar.
Savory Zucchini Corn Muffins
- 1 cup white whole wheat flour
- 1 cup corn meal
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs
- 1/4 cup canola oil
- 1/2 cup shredded zucchini
- 3/4 cup corn kernels (steamed and cut off of the cob)
Preheat the oven to 400°F. Line a muffin tin (regular sized, 12 muffins) with paper cups or lightly grease and set aside.
In a large mixing bowl, whisk together the white whole wheat flour, corn meal, baking powder, and salt. In a separate bowl, whisk together the buttermilk, eggs, and oil. Add the wet ingredients to the dry ingredients and gently stir just until the dry ingredients are moistened (be careful not to over mix). Fold in the zucchini and corn.
Spoon the mixture into the prepared muffin tin. Bake for 15 minutes, until a toothpick inserted comes out clean. Cool the muffins in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
This is like the perfect summer savory muffin. Anyway you could send me a couple to have with lunch today?
These look delicious! I think I’ll make them to go with dinner tonight-thanks! :)
These look beautiful…Can’t wait to try the recipe out.
-The Hungry Southerner
HA! (Isn’t summer about the sugar???) However some of my favorite things also include cornmeal and buttermilk in the same bowl! These muffins looks delicious and would be great on a summer dinner plate! Thanx!
Those looks so good. I love corn muffins. Great add with the zucchini.
Jen, your photos look more and more beautiful with each passing post! And those muffins look gorgeous! Great way to indulge while cutting out the sugar!
My corn zucchini recipe is very similar and I love it!!
that looks sooo amazing. I love anything with zucchini or corn. what a great combo.
Perfect summer muffin!
I love savory muffins! Great summer recipe!
I’m going to make these tomorrow. My mother’s neighbor sent us the biggest zucchini I have ever seen, so I’ve been looking for recipes to use them up. :D
Great muffins! :)
What a perfect muffin for this time of the year!
These look great! I’m just like you – getting too much sugar so this is a great alternative! It’s also a great way to use up all those summer veggies :)
Another great way to use th vegetables in my CSA!
These actually were pretty bland. The batch I added red pepper flakes to were better, but they definitely need more seasoning of some sort. Bacon grease instead of the canola oil would add more flavor, though make them less healthy.
I’m sorry, I agree this is really bland. Garlic or something sweet like a yellow pepper would help.