- 1 cup [140 g] flour
- 1 cup [250 mL] cornmeal
- 1 cup [225 g] grated Old Cheddar cheese [1/4 pound / 113 g]
- 2 teaspoons [10 mL] baking powder
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] dry mustard
- 1/2 teaspoon [2.5 mL] salt
- 1/3 cup [75 g] shortening, at room temperature
- 2 tablespoons [30 g] sugar
- 1 egg
- 1 cup [250 mL] creamed corn
- 1 small zucchini, grated
- 1/2 cup [125 mL] plain yogurt [1%]
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- Into a medium bowl, mix together flour, cornmeal, 1/2 cup [115 g] grated cheese, baking powder, baking soda, dry mustard and salt.
- Into a separate bowl, using an electric mixer, beat together shortening and sugar until fluffy; beat in egg.
- Stir flour mixture into shortening mixture all at once, along with remaining grated cheese, creamed corn, grated zucchini and yogurt, stirring just until dry ingredients are moistened, still lumpy.
- Refrigerate into covered container for up to 2 days.
- Preheat oven to 375°F [190°C].
- Spoon batter into greased or paper-lined mini-muffin cups.
- Bake into preheated oven until a toothpick comes out clean from the middle of each muffin.
- Leave to cool in pan, onto a wire rack, for 10 minutes.
- Unmold onto a wire rack.
- Leave muffins to cool completely.
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