I promised another zucchini recipe this week, and I always keep my promises. So depending on how much you are or aren’t loving zucchini at this point in the season, “You’re welcome!” or “I’m sorry!”. This recipe did turn out really good though, so I am hopeful that you’ll thank me for it. I promise to get back to some party related posts soon. Oops, there I go making promises again…
My original inspiration for making this recipe was twofold- 1. I needed a carb to compliment a BBQ chicken salad that I was making for a friend that recently had a baby and 2. I had a very large zucchini that I needed to use up. We’ve already discussed abundant amounts of squash lately, so I’ll talk a little bit about meals for new parents instead.
When my daughter was born I didn’t really have any close, local friends that already had children (aka people that knew the needs of someone in our situation). My mom was the only person that cooked meals for us after we got home from the hospital. I remember her bringing dinner over one night and I was so out of it that I didn’t even realize it was dinner time. I clearly needed the help and I was super fortunate to have my mom close by.
Fast forward 6 months and I had started seeking out the companionship of other new moms in my area. The group that I ultimately found on meetup.com gave me an amazing network of moms that have become invaluable to my sanity in the past couple years. Some of these women have become really good friends and I often marvel at the support system we’ve built for each other. Part of that support has been to bring meals to the families that are now having their second babies. We all take turns and do what we can when we can do it… no pressure to anyone that’s not in a position to help. Awesome!
My love for cooking and baking means I am usually eager to make meals for my friends when my schedule allows. My tendency to complicate things doesn’t help though. I can’t leave well-enough alone and have a standard one or two proven dishes that I make for everyone. The need to be creative in the kitchen always wins and I have to come up with something new, exciting, and seasonal. Our group had a baby boom this summer, so June and July were busy months. Because the weather has been so warm, I’ve opted to make salads the last couple times I cooked for other families. I try to keep ingredients separate (salad bar style) in case one member of the family doesn’t like one of the toppings. As I mentioned, the last one was a BBQ chicken salad and I included sliced bbq chicken breast, romaine lettuce, fresh corn, cucumbers, green onion, tomato, black bean, jack cheese, and homemade buttermilk ranch dressing. I mixed up these browned butter zucchini muffins to accompany the salad and I also threw in some fresh fruit and a few Fabulous Oatmeal Chocolate Chip Ice Cream Sandwiches for dessert. Fuel for sleep deprived, second time parents.
So, if you are childless (or it’s just been so long since you’ve been a new parent that you’ve forgotten what it’s like), let this serve as my Public Service Announcement… Help a mother out! Bring her a meal if you have the means and the time.
Try this recipe soon and then save it to come back to in the Fall. I’m already picturing these muffins next to a steaming bowl of chili!
Browned Butter Zucchini Corn Muffins
Yield: About 11 standard size muffins
1/2 cup (1 stick) unsalted butter
2 large eggs, lightly beaten
1/2 cup buttermilk
10 oz shredded zucchini (reserve 10 thin slices from the small end of the zucchini for an optional garnish)
1 cup all-purpose flour
1/2 cup whole wheat flour (or use more all-purpose flour if that’s what you have)
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cornmeal
3 Tablespoons grated jack cheese (optional)
- Preheat the oven to 350 degrees.
- Line 10 wells of a muffin tin with paper liners, and set aside.
- In a small saucepan, melt 1/2 cup butter over medium-high heat. Continue cooking until butter solids at the bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool.
- Whisk the eggs and buttermilk into the cooled brown butter.
- Stir in the grated zucchini.
- Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Add the cornmeal and whisk together.
- Add zucchini mixture to the dry ingredients and fold just to blend (mixture will be very thick).
- Scoop the batter into the prepared muffin pan.
- If you want to be fancy, add a thin slice of zucchini on the top of each muffin and sprinkle with shredded cheese. This step is completely optional though.
- Bake in the center of the preheated oven for 20-25 minutes or until a toothpick comes out clean.
slightly adapted from Bon Appétit