Spicy Eggless Zucchini Corn Muffins

My new favorite thing, after frozen banana sundaes, are these Spicy Eggless Corn Muffins from Spicie Foodie. I love corn bread and anything spicy and these, with their addition of tangy Greek yogurt are moist and zesty. I’ve made them twice now, both my husband and I devouring them for lunches and as snacks in between meals.

This time, having forgotten to buy chile peppers at the market, I decided to change them around a bit and make something a bit different to satisfy my corn bread and spice craving.

Spicy Zucchini Corn Muffins

adapted from Spicie Foodie – check out her blog, it’s not only very creative and tasty, but also beautiful.

Makes 6 muffins

  • 70g all purpose flour
  • 70g corn flour
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 2 tsp stevia (or 1 tbsp brown sugar)
  • 1/4 tsp salt
  • 1/4 tsp piment d’espelette or cayenne pepper
  • 3/4 cup shredded zucchini
  • 150g Greek yogurt
  • 1 tbsp vegetable oil

Preheat oven to 180°C. Lightly oil a muffin tin, set a side. In a medium bowl combine all dry ingredients and whisk together. Fold in zucchini. Add yogurt and oil and slowly, lightly mix until all ingredients are just combined. Lightly, carefully knead with your hands, just a minute or so to make sure the ingredients are fully combined – you don’t want to over mix.

Fill your muffin tin. Bake about 15 minutes or until a toothpick inserted comes out clean. Let cool about 10 minutes and unmold.

Served warm, these are amazing. Moist, soft, with a great crust on top. Have them plain or with a slice of cheese, or as a mop to sop up the pastis and olive oil used in my next recipe.

Spicie Foodie gets full credit for my new addiction. Though a tad spicy, the Greek yogurt offsets the pepper nicely. The husband said he’d love these served at a restaurant as a flavor compliment to a light fish or chicken dish. I agree. I’ve been choosing these over bread lately. And at 134 calories a muffin, they are entirely worth it.

 

 

About Holly

I love food and wine.
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10 comments


  1. Sounds awesome Holly. I have 2 zucchinis in my fridge that are waiting to be used. I was toying with the idea of zucchini “pasta” for dinner tonight, but I think I will try these muffins instead!

  2. I love that you used Greek yogurt here! These look perfectly light and fluffy. You know that cayenne caught my eye too. :)

  3. Caryn

    Hi Holly – these look delicious – and I love your blog – I have been combing through the archives for recipes since I found it. I am curious – can you get a nondairy yogurt where you live to use in these? I will be traveling to southern France in a few weeks and I am nervous about finding foods/ingredients to use. I am completely vegan and although I can happily make salads and munch the week away, I would love to explore the local markets and be able to sample local ingredients too. Any suggestions would be appreciated.

    • Hi Caryn, Thanks for the compliments! As for non-dairy yogurt – I’m not sure it exists specifically, but it might. I’d look for brand names such and Soja Sun (soja = soy) and Bjorg. They are sold in regular supermarkets in France and might have something. I know there are definitely soy and tofu based cooking substitutes out there. As for non-dairy Greek yogurt, that I’ve never seen.

      For vegan products you’ll probably have to go to a store that specializes in organic and health food products, such as Botanic, which is where I buy most of my ingredients. Some Epicerie Fine do specialize in vegan items as well, depending on where you are le Corbeille d’Orient has a lot of good stuff. There’s also supposedly a massive Epicerie Fine in Marseille but I don’t know the name of it.

      Often times organic (called AB or Bio in France) is lumped with vegan foods, so check any shop that is organic.

      Hope that helps!

      • Caryn

        We will be settled into a house near Cabannes – Any recommendations you can make nearby would be appreciated. I will bring some dry goods with me; thank you for the brand name recommendations for soy yogurt – that is most helpful! We have very recently been able to get a fantastic greek style vegan yogurt here made from coconut milk. I wish I could pack some along for you!

        • I’m going to be honest. Though a lot of people say it’s easy to be a vegetarian in Provence, I don’t see it. Unless you’re in a big city like Lyon or Paris you are going to have a very difficult time finding restaurants and a wide variety of products. It is getting better and easier, but certain places have a long way to go.

          I only know of one vegetarian restaurant in Nice and it’s ovo-lacto. I’m told there are a few in Aix and Nice that have vegan options, but I’ve never been as I’m not fully vegan and have no need.

          As for general ingredients, they are findable, but you really have to look and search. For instance, Botanic just got silken tofu and seitan about two months ago for the first time. I don’t think I’ve found things like coconut butter and liquid aminos. Though the latter might be around. I haven’t seen tempeh at all (and I’ve asked).

          You can look here:
          http://www.happycow.net/europe/france/avignon/

          and here:
          http://www.vrg.org/journal/vj97sep/979prov.htm

          and here if you speak French:
          http://macuisinevegetalienne.blogspot.fr/2011/03/oreillettes-de-provence-vegan.html

          I’m not saying it’s not impossible to do it, but you will have to go more out of your way than you probably do in the States. Especially if you want to eat out at some place from the Michelin guide. My biggest recommendation is to ALWAYS call in advance and ask if they can provide you with something and don’t be surprised if they say no. Some will, some won’t.

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