Zucchini, Feta and Chive Muffins
These moist, tender muffins get plenty of corn flavor from the use of both cornmeal and fresh corn kernels cut from the cob, while the feta adds a salty tang. If you prefer a brown, toasty top to your muffins, after removing them from the oven, preheat the broiler, then drizzle the muffins with a little olive oil before returning them to the oven until the tops are golden, 1 to 2 minutes.
Ingredients:
- 1 large or 2 small zucchini (8 to 10 oz./250 to 310 g total)
- 1 1/2 cups (7 1/2 oz./235 g) medium-grind cornmeal
- 1 cup (4 oz./120 g) all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cumin
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. baking soda
- 1 1/2 cups (12 oz./375 g) sour cream
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled slightly
- 1/4 cup (2 oz./60 g) sugar
- 2 eggs
- Kernels from 1 ear of corn, about 1 cup (6 oz./180 g)
- 1 1/2 cups (7 oz./210 g) crumbled feta cheese
- 3 Tbs. minced fresh chives
- Salted butter for serving
Directions:
Preheat an oven to 350°F (180°C). Line a standard 12-well muffin tin with paper liners. Line a baking sheet with paper towels.
Using the largest holes of a box grater, shred the zucchini. Wrap the zucchini in a double layer of cheesecloth or a clean kitchen towel and twist the ends to squeeze out as much of the liquid as possible. Transfer the zucchini to the prepared baking sheet and set aside.
In a bowl, whisk together the cornmeal, flour, baking powder, cumin, salt, pepper and baking soda. In a large bowl, whisk together the sour cream, melted butter, sugar and eggs. Using a rubber spatula, fold in the cornmeal mixture until smooth. Fold in the zucchini, corn, 1 1/4 cups (6 oz./180 g) of the feta, and 2 Tbs. of the chives.
Divide the batter evenly among the wells of the prepared muffin tin, then top with the remaining 1/4 cup (1 oz./30 g) feta and the remaining 1 Tbs. chives.
Bake until the muffins are puffed up and a toothpick inserted into the center comes out with just a few moist crumbs, about 25 minutes. Transfer to a wire rack and let cool slightly. Serve warm with salted butter alongside. Makes 12 muffins.
Williams Sonoma Test Kitchen
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