Muffin Around: Savoury Zucchini-Corn Muffins

Grab this

• 1 1/2 cups all-purpose flour
• 1/2 cup fine cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1/2 teaspoon smoked paprika
• 1 cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 1/3 cup neutral vegetable oil, plus more for the tin
• 2 tablespoons maple syrup
• 1 cup coarsely grated zucchini, lightly squeezed
• 3/4 cup corn kernels, fresh, thawed or drained
• 1/4 cup finely sliced fresh chives

Do this

1. Heat the oven to 200 C (400 F). Lightly oil a 12-cup muffin tin or line it with paper liners.
2. Whisk the flour, cornmeal, baking powder, baking soda, salt and smoked paprika in a large bowl.
3. Stir the soy milk and vinegar in a measuring jug and leave it for 2 minutes. Whisk in the oil and maple syrup.
4. Pour the wet mixture into the dry ingredients. Fold gently until only a few dry streaks remain.
5. Fold in the zucchini, corn and chives just until evenly distributed. Do not overmix.
6. Divide the batter among the 12 muffin cups. Bake for 18 to 21 minutes, until the tops are golden and a toothpick inserted in the centre comes out clean.
7. Cool in the tin for 5 minutes, then move the muffins to a rack. Serve warm or at room temperature.