Soft and tender cornbread muffins with a hidden veggie inside make for the perfect lunchbox addition! Crisp apple slices alongside add sweetness and crunch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Zucchini
1 unit(s)
Egg
(Contains Egg)
½ cup
Cornmeal
(May contain Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
3 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Gala Apple
237 mL
Milk
(Contains Milk)
4 tbsp
Butter*
(Contains Milk)
4 tbsp
Sugar*
½ tsp
Salt*
Before starting, preheat the oven to 350ºF. Remove 1 tbsp butter from the fridge and set aside to soften at room temperature. Wash and dry all produce. Grease a 12-cup muffin tin with 1 tbsp softened butter.Using a box grater, coarsely grate zucchini. Melt 3 tbsp butter in the microwave.Add, flour, cornmeal, 2 1/2 tsp baking powder, 4 tbsp sugar and 1/2 tsp salt in a large bowl, then whisk to combine.
Add egg, sour cream, melted butter and 2/3 cup milk to the bowl with the flour, then whisk to combine. Gently stir in zucchini and half the cheese until combined. Divide cornbread batter between muffin tins, then sprinkle tops with remaining cheese.Bake in the middle of the oven until cheese is melted and a toothpick inserted into the middle of muffins comes out clean, 15-17 min. Transfer to a wire rack to cool completely.
While the muffins bake, core, then cut apple into 1/4-inch slices. Remove muffins from tin by running a sharp knife around the inside of each muffin cup.Divide muffins between plates. Serve apples alongside.