Whenever we have kids with friends over for dinner, I try to do as much ahead of time as possible so that I’m not scrambling in the kitchen while also trying to jump rope or kick a soccer ball. Often, those meals involve the slow cooker or something that can simmer slowly on the stove top. And there is pretty much always bread, crackers, or a muffin alongside.
These Corn Muffins with Yellow Squash and Raisins were a total surprise hit. The combination of all purpose flour and cornmeal lends a nice flavor and a surprising texture that will remind you of cornbread. They were moist, and just slightly sweet—and no one could tell that there was a vegetable inside, which was only good given that there was one particularly picky kiddo who I was responsible for feeding. The kids all gobbled theirs up drizzled with honey (so did the adults!) and the “picky eater” actually ate two!
With a pleasant texture and both fruit and veggies, these corn muffins are a healthy side or simple snack.
- 2 cups all purpose flour
- 1 cup cornmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1 1/4 cup milk
- 1/2 stick butter, melted and cooled slightly
- 1 cup grated yellow squash, squeezed well and packed
- 1/2 cup raisins
- Preheat the oven to 400 F. Coat a muffin tin with oil or nonstick spray. Mix the dry ingredients in a medium bowl and set aside.
- Mix the wet ingredients and grate the squash. Squeeze it with your hands to release as much water as possible.
- Stir the wet ingredients into the dry, then gently stir in the squash and raisins. Fill muffin cups evenly, about to the rim of each cup. Bake for 22-26 minutes or until lightly browned. Let sit in tin for 5 minutes then cool on a baking rack. Serve slightly warm if possible.
Store in an airtight container in the fridge for up to 3 days or freezer for up to 3 months. Serve slightly warm.
Use zucchini instead of yellow squash.
Try dried cranberries or chocolate chips in place of raisins.
Use half whole wheat for the all purpose.