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Kids' Zucchini-Cornbread Muffins

Kids' Zucchini-Cornbread Muffins

with Crisp Apple Slices

Get Up To 20 Free Meals + Free Sides for Life

Soft and tender cornbread muffins with a hidden veggie inside make for the perfect lunchbox addition! Crisp apple slices alongside add sweetness and crunch.

Allergens:

Egg

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Zucchini

1 unit(s)

Egg

(Contains: Egg)

½ cup

Cornmeal

(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)

3 tsp

Baking Powder

(May contain traces of: Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)

1.5 cup

All-Purpose Flour

(Contains: Wheat May contain traces of: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)

1 cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Sour Cream

(Contains: Milk)

2 unit(s)

Gala Apple

237 mL

Milk

(Contains: Milk)

Not included in your delivery

½ tsp

Salt*

4 tbsp

Sugar*

4 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories1240 kcal

Fat51 g

Saturated Fat31 g

Carbohydrate162 g

Sugar52 g

Dietary Fiber9 g

Protein36 g

Cholesterol230 mg

Sodium2070 mg

Trans Fat2 g

Potassium750 mg

Calcium2100 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Box Grater

•Whisk

•Measuring Spoons

•Measuring Cups

Cooking Steps

1

Grease a 12-cup muffin tin with 1 tbsp softened butter.
Using a box grater, coarsely grate zucchini.
Melt 3 tbsp butter in the microwave.
Add, flour, cornmeal, 2 1/2 tsp baking powder, 4 tbsp sugar and 1/2 tsp salt in a large bowl, then whisk to combine.

2

Add egg, sour cream, melted butter and 2/3 cup milk to the bowl with the flour, then whisk to combine. Gently stir in zucchini and half the cheese until combined.
Divide cornbread batter between muffin tins, then sprinkle tops with remaining cheese.
Bake in the middle of the oven until cheese is melted and a toothpick inserted into the middle of muffins comes out clean, 15-17 min.
Transfer to a wire rack to cool completely.

3

While the muffins bake, core, then cut apple into 1/4-inch slices.
Remove muffins from tin by running a sharp knife around the inside of each muffin cup.
Divide muffins between plates.
Serve apples alongside.

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