Blueberry and Zucchini Cornbread Muffins
If "what grows together, goes together," the unlikely combinations in these blueberry and zucchini cornbread muffins are a testament to how true that statement is.
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Cooking tools:
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Grater
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup medium-grain cornmeal
- 1 cup all-purpose or whole-wheat pastry flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 cup whole milk
- ½ cup honey
- 1 large egg
- 1/3 cup butter, melted and cooled
- 1 cup blueberries
- 1 small zucchini, grated (about 1 cup)
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