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Zucchini Cornmeal Muffins

Zucchini Cornmeal Muffins

30 Minutes Prep + 20-25 Minutes Baking + 30 Minutes Cooling

12 Muffins



Position rack in bottom one third of oven. Preheat oven to 400˚ F (200˚C).

Spray large muffin tins with a nonstick cooking spray, or line with large paper cups.

In a small sauté pan, over medium-low heat, sauté onion in butter until golden 25 minutes.

In a large bowl, combine cornmeal, alpiste flour, all purpose flour, baking powder, baking soda and oregano.

Add grated cheese and toss to coat.

In a medium bowl, beat together egg, buttermilk and honey.

Stir in drained zucchini.

Add wet ingredients, including sautéed onion to the dry ingredients. Stir but don’t over mix.

Using a 1/3 cup (75 mL)   measure, scoop batter into muffin tins.

Bake 25 to 30 minutes or until a wooden pick (skewer) inserted in centre comes out clean.

Remove from oven, place pan on cooking rack. Let rest 15 minutes before removing from pan.


1/4 cup (50 mL) butter

1/2 medium cooking onion, diced

1 cup (250 mL) cornmeal

2/3 cup (150 mL) alpiste flour

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) baking soda

1 tsp (2 mL) crushed oregano, basil, thyme or dill

1 cup (250 mL) grated old cheddar cheese **

2 large eggs, beaten

1 cup (250 m) buttermilk *

1/4 cup (50 mL) creamed honey

3 cups (750 mL) grated zucchini (about three 6-inch/15-cm zucchinis) squeeze and drain excell moisture

*Buttermilk substitute - add 1 Tbsp (15 mL) lemon juice or white vinegar to 1 cup (250 mL) measuring cup and add enough dairy or dairy-free milk to make 1 cup (250 mL). Let stand 10 minutes before using in recipe.

** For a spicier muffin, substitute jalepeno havarti cheese for the cheddar cheese.

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