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 muffins 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!
Corn Muffins with Yellow Squash and Raisins
Prep time: 15 mins
Cook time: 22 mins
Total time: 35 mins
- 2 cups all purpose flour
- 1 cup cornmeal
- 1/2 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.
Use zucchini instead of yellow squash.
Try dried cranberries or chocolate chips in place of raisins.
Use half whole wheat for the all purpose.