Zucchini Corn Muffins

12 Muffins

Dry Mix:

• ¾ cup coarse-ground cornmeal, toasted and cooled

• 1 1/4 cups all-purpose flour

• ½ cup white sugar

• 1 Tbsp baking powder

• ½ tsp baking soda

• 1 tsp Chinese Five-Spice Powder (or cinnamon)

• ½ tsp salt (I prefer Kosher)

Wet Mix:

• 1 large egg and one yolk

• ½ cup vegetable or canola oil

• 3/4 cup buttermilk

• 1 tsp vanilla paste (or pure extract)

Additions:

• 1 medium young zucchini, shredded with a box grater and squeezed dry in a clean kitchen cloth

• 1 ear of fresh corn, kernels cut off with a knife and separated with your fingers

• Sprinkle of sanding sugar on the muffins before baking

1)     Preheat the oven to 425 degrees

2)     Toast the cornmeal in a non-stick pan until aromatic and slightly browned, stirring often.  Remove from heat and let cool.

3)     Line your muffin pan with paper muffin cups, or make your own with parchment paper squares

4)     Grate the zucchini and squeeze dry in a clean kitchen towel. Scrape the kernels from the corn and stir together with the zucchini.

5)     Whisk together the dry ingredients in a small bowl.

6)     In a larger bowl, whisk the egg and yolk, oil, buttermilk and vanilla just until smooth.  Fold in the dry ingredients with a spatula until just fully moistened and then fold in the zucchini and corn.

7)     Portion the batter evenly into the twelve muffin cups using an ice cream scoop. Sprinkle each of the muffin tops with a pinch of sanding sugar.

8)     Place the tin in the oven and bake for 12 minutes

9)     Lower the heat to 350 (don’t open the oven door) and bake for 10 minutes more until the tops are firm and slightly browned.

10)  Cool in the tin ten minutes and then remove the muffins to a wire rack to finish cooling