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.