Side Dish

Zucchini Cornbread Muffins is for Side Dish.

Zucchini Cornbread Muffins takes 30 minutes to prepare.

Zucchini Cornbread Muffins takes 40 minutes to cook.

Zucchini Cornbread Muffins makes 18 servings.

The ingredients for Zucchini Cornbread Muffins are:

3/4 cups butter
3 large eggs
3/4 cups low fat buttermilk
2 medium zucchini
1 cup all purpose flour
1 1/4 cups whole wheat flour
3/4 cups sugar
1.5 tsp baking powder
1.25 tsp salt
3/4 tsp baking soda
1 1/4 cups cornmeal

Here is how you make Zucchini Cornbread Muffins:

Preheat oven to 350* and spray muffin tins with pam. Melt butter in a small saucepan then place in large bowl to cool slightly. Once cooled, add buttermilk and eggs and combine. Next slice 18 1/8" slices of the zucchini for garnish and set aside. Coarsely grate the remaining zucchini (I used 2 medium zucchini) and add to the butter mixture and blend well. In a second bowl sift both flours, sugar, baking powder, salt and baking soda, then whisk in cornmeal. Add the dry ingredients to the zucchini mixture and combine well. Use an ice cream scoop to place batter into muffin tins then top each with a slice of zucchini. Bake for approximately 40 minutes until a tester inserted in the middle comes out clean.Serving Size:?Makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user KARROTZ82.

The nutritional information for Zucchini Cornbread Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 204.0

• Total Fat: 9.1 g
• Cholesterol: 51.5 mg
• Sodium: 335.1 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 2.2 g
• Protein: 4.1 g

The dietary needs meet for Zucchini Cornbread Muffins is Vegetarian