Make and share this Zucchini and Corn Muffins recipe from Food.com.Well, this will teach me to try a recipe with only four ratings, and all ones that sound like they tried this recipe for some sort of specific reason -- not because they wanted to? (Maybe they rated it high for that reason??)
Anyway, these are awful. It's unfortunate the recipe doesn't say how much two small zucchini are -- either by weight or volume. I put in 500g of zucchini. After 20 minutes of cooking, they were getting fairly dark brown on the outside, not at all golden on top, and raw/squishy in the middle. I turned it down to 350F (180 C) and cooked for something like 15 minutes more. They ended up super dark brown on the outside (not quite burnt, but heading there), just barely golden on top, and still squishy/wet on the inside.
I tried a bite hot and they were awful so thought the texture might improve when they cooled. Tried another bite cool. Not improved. Threw out the batch.I made these because I was very happy to find something I didn't have to change too much for my gluten free, dairy free, Histamine Intolerant daughter! I used gluten free flour blend, 200g of corn kernels cooked and blended to replace the creamed corn, and one grated zucchini (200g). They turned out perfectly and she was thrilled to have 2 muffins in her school lunch box! Next time I will try to increase the zucchini and corn and see if we still have success!Very delicious savory muffin. Nice change from all those overly sweet corn muffins and I really liked the idea of the zucchini and creamed corn together. I served them along with a Curried Sweet Potato Soup. Thanks for the post. Made for Everyday is a Holiday tag.