Zucchini and Corn Muffins

READY IN: 30mins
Recipe by katew

Great for the lunch box.

Top Review by Alicorn2

Well, this will teach me to try a recipe with only four ratings, and all ones that sound like they tried this recipe for some sort of specific reason -- not because they wanted to? (Maybe they rated it high for that reason??)<br/><br/>Anyway, these are awful. It's unfortunate the recipe doesn't say how much "two small zucchini" are -- either by weight or volume. I put in 500g of zucchini. After 20 minutes of cooking, they were getting fairly dark brown on the outside, not at all golden on top, and raw/squishy in the middle. I turned it down to 350F (180 C) and cooked for something like 15 minutes more. They ended up super dark brown on the outside (not quite burnt, but heading there), just barely golden on top, and still squishy/wet on the inside. <br/><br/>I tried a bite hot and they were awful so thought the texture might improve when they cooled. Tried another bite cool. Not improved. Threw out the batch.

Ingredients Nutrition

Directions

  1. Pre heat oven to 200 C.
  2. Lightly grease 12 hole muffin tray or line with paper cases.
  3. Sift dry ingredients into a bowl.
  4. Mix wet ingredients including vegetables in another bowl.
  5. Combine the two mixes, lightly stir together.
  6. Spoon into prepared pan.
  7. Bake 15 - 20 minutes until golden.

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