Wondering what else to bake with Zucchini? How about a muffin! These Tomato, Zucchini, Corn & Feta Muffins are the quintessential summer garden in muffin form!
I was inspired by the veggies at the farmer’s market this week. I found these cute squash and heirloom tomatoes. I couldn’t resist buying them! Aren’t they adorable? So many variegated colors and shapes.
Anyways, I spent most of the week dabbling with tomato recipes. I have lots of cherry tomatoes in my garden, but the big ones aren’t ripe yet. For a long time I’ve had my eye on a savory muffin recipe that I bookmarked on Food52. It uses butternut squash but I’m not ready for fall yet.
- ½ cup milk of choice (I used almond)
- 2 eggs
- 2 teaspoons German-style mustard
- 2 tbs fresh chopped thyme, plus more to top
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- freshly ground black pepper
- 1 cup shredded zucchini
- ½ cup corn, fresh or frozen
- 2 cups chopped tomatoes, seedy pulp removed and sprinkled with salt
- ¾ cup freshly grated Pecorino Romano cheese
- ¾ cup crumbled feta cheese (bigger crumbles)
- Grease a muffin tin well with cooking spray. Preheat oven to 400F.
- In a small bowl, beat together the milk, eggs, and mustard. Whisk in thyme and Pecorino Romano.
- In a large bowl, mix flour, baking powder, 1 tsp. salt and freshly ground pepper. Add shredded zucchini and corn - gently toss to coat. Then add chopped tomatoes (reserving a few pieces to top each muffin) and again gently toss to coat.
- Combine wet ingredients into dry. Gently stir until almost combined - then fold in ½ cup of the Feta.
- Spoon the batter into the prepared muffin pan.
- Sprinkle the top of each muffin with extra thyme, a few grinds of fresh pepper and press the remaining feta crumbles into the tops of the batter.
- Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it.
- Remove from the oven, allow to cool for about 5 minutes and then transfer to a cooling rack.