Yields
12 servings
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ingredients
1
cup fine or medium grind yellow cornmeal (250ml)
1
cup all-purpose flour (250ml)
¼
cup ground flaxseed (50ml)
2
Tbsp granulated sugar (30ml)
1
Tbsp baking powder (15ml)
1
tsp salt (5ml)
½
tsp baking soda (2ml)
¼
tsp pepper (1ml)
1
cup frozen corn kernels, thawed (250ml)
⅓
cup grated zucchini (75ml)
⅓
cup finely chopped red pepper (75ml)
2
Tbsp finely chopped green onion (30ml)
3
large large eggs (3)
1
cup sour cream (250ml)
¾
cup shredded orange cheddar cheese (175ml)
¼
cup unsalted butter
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directions
Step 1
Preheat oven to 425 F/220 C. Grease a muffin tin. Combine the first 8 ingredients together in a large bowl, stirring with a fork to mix thoroughly. Fold in all of the vegetables and 1/2 cupof the cheese. Set aside remaining cheese.
Step 2
Whisk the eggs with the sour cream and the butter and add to the cornmeal mixture, stirring until just combined. Do not overmix.
Step 3
Using an ice-cream scoop, divide the mixture equally among the muffin cups, to about 3/4’s full. Bake for 18-20 minutes, or until golden and a tester inserted into the centers comes out clean.
Step 4
Transfer pan to a rack and sprinkle muffin tops with remaining cheese. Cool for 5 minutes. Run a knife around the edges of the muffins, remove from pans and serve warm.