Zucchini Corn Muffins

Best warm, these versatile muffins will also travel well in the picnic basket or tucked into a big pocket on a long walk. A happy addition to the breakfast table, this bread is just as comfortable at dinner served with a big hot bowl of soup or beans. Change them up: Add a tablespoon of minced onion or scallions --or even minced herbs like sage, mint, or basil, if you like. A grate of fresh black pepper +/or a pinch of grated cheese on top of each muffin before baking makes for an even more savory version.

makes 12 muffins

Ingredients

Shortening or softened butter for greasing muffin tin
¼ cup (50 grams) olive oil
2 large eggs
1 cup (8 oz/227 grams) milk
¼ cup (25 grams) granulated sugar
1 cup (120 grams) unbleached all-purpose flour
¾ cup (117 grams) white cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt (I use Morton's.)
1 cup (11 grams) unpeeled zucchini, grated on the large holes of the grater—no need to drain or squeeze out moisture (Fill measuring cup lightly.)
Softened butter for serving

Instructions

PREPARATION: Preheat oven to 400 degrees F and set rack at center. Grease the cups of a 12-cup muffin tin well, including around the top edges, or line with cupcake papers if you prefer. (I think muffins are better without the paper as they bake with a crispier crust.)
MIX TOGETHER THE WET INGREDIENTS: In a medium bowl or measuring cup, whisk together the olive oil, eggs, milk, and sugar. Set aside.
MIX TOGETHER THE DRY INGREDIENTS: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
STIR TOGETHER THE WET AND DRY INGREDIENTS AND THE ZUCCHINI: Pour the milk mixture into the flour mixture and stir together along with the zucchini until just mixed.
USING A SPRAYED LARGE SCOOP, divide the batter into the greased muffin cups.
BAKE UNTIL GOLDEN BROWN and a toothpick inserted at center comes out clean or nearly clean—13-16 minutes. Using an off-set spatula or a small, thin knife, lift muffins out of cups, loosening around edges as necessary. Serve warm with softened butter. Cool and place leftovers in resealable bag. Store a day or two at room temperature. Freeze for up to 2 months.
To reheat: Slice in half, butter, and brown on both sides in grill pan or skillet.