Crystal Margarine Recipes
Prep: 30 min
Servings: 12 servings
Who says muffins have to be sweet? These gluten-free zucchini, cheddar, and corn muffins are the savoury sidekick every meal deserves. Cheesy, hearty, and packed with veggies (yes, even the kids are loving them), they’re proof that delicious can also be wholesome. Spread on a little Crystal Margarine and you’ve got comfort in every bite. Perfect alongside dinner, slipped into a lunchbox, or enjoyed warm straight from the pan – these muffins are ready to cozy up at your table like the good neighbour they are.
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ingredients
Gluten-Free Zucchini, Cheddar, & Corn Muffins
1/4 cup
Crystal Margarine
1/3 cup
sugar
3
eggs
1 cup
milk
1 cup
zucchini, grated
1/2 cup
cheddar cheese, grated
1 cup
masa harina
1/2 cup
corn starch
1 tbsp
baking powder
1/2 tsp
kosher salt
1 cup
corn, frozen
3 tbsp
green onions, sliced
directions
Preheat oven to 375°F.
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients other than corn, zucchini, cheddar cheese, and green onions. Beat on medium speed for about 2 minutes or until the batter is smooth.
Chef’s Tip: this is a gluten-free batter, so you don’t have to worry about over mixing it!
Add the grated cheddar, zucchini, frozen corn, and green onions. Mix on low speed until combined.
Line a 12-cup muffin pan with muffin liners and lightly spray the cups. Divide the batter evenly between the 12 cups.
Chef’s Tip: the cups will be quite full, but won’t rise as much as a regular muffin.
Bake muffins at 375°F for about 25 minutes or until a toothpick inserted comes out clean. Remove from the pan and let cool. We recommend storing the muffins in the fridge.
