Kids' Zucchini-Cornbread Muffins
Serves 2 | with Crisp Apple Slices- Egg
- Wheat
- Milk
- Sulphites
- Fish
- Soy
- Egg
- Tree nuts
- Milk
- Mustard
- Wheat
- Peanuts
- Sesame
- Crustaceans
- May contain traces of allergens
- Triticale
- Gluten
Soft and tender cornbread muffins with a hidden veggie inside make for the perfect lunchbox addition! Crisp apple slices alongside add sweetness and crunch. Ingredients: Gala apple • 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • Zucchini • All-purpose flour (wheat) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Cornmeal (degermed yellow cornmeal) • Grade A egg • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Baking powder.
Ingredients
1 unit(s)
Zucchini
1 unit(s)
Egg
(Contains: Egg)
½ cup
Cornmeal
(May be present: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
12 g
Baking Powder
(May be present: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans, Triticale)
1.5 cup
All-Purpose Flour
(Contains: Wheat May be present: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Peanuts, Sesame, Crustaceans, Gluten)
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
4 tbsp
Butter*
(Contains: Milk)
4 tbsp
Sugar*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 350ºF. Remove 1 tbsp butter from the fridge and set aside to soften at room temperature. Wash and dry all produce. 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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the taste, with some finding them delicious and moist.
- Ease of prep: Grating the zucchini was challenging for some; consider using a food processor for easier preparation.
- Suggestions: Squeeze excess moisture from grated zucchini before adding to batter. Increase baking time for better results.
- Portions: Recipe yielded extra muffins for some; consider freezing extras to enjoy later with chili or other meals.
- Texture: The cornmeal texture wasn't appealing to everyone; adjust cornmeal ratio if desired for a smoother consistency.
