Whip up a break-of-dawn antiquing breakfast

Baby-sized cheddar corn muffins

Ingredients

• 1 tbsp olive oil
• 1/4 cup onion, finely diced
• 1/4 cup zucchini, finely diced
• 1/4 cup fresh corn kernels
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tbsp white sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp cayenne pepper
• 1 tsp kosher salt
• 3/4 cup cheddar cheese, grated
• 1 tbsp chives, finely chopped
• 1 cup buttermilk
• 1 egg

Preparation
Preheat oven to 400°. Lightly grease 24 mini muffin tins.

Heat a small skillet over high heat. Add olive oil, onion, zucchini and corn. Cook until vegetables begin to soften, about 2 minutes. Season with a pinch of salt and remove from heat. Set aside.

In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, cayenne pepper and kosher salt. Mix in cheese and chives. In a separate bowl, whisk together buttermilk and egg. Gently stir the wet ingredients into the dry ingredients, mixing until just combined. Stir in the cooled vegetable mixture. Spoon batter into prepared muffin tins, filling all the way to the top. Bake until set to the touch, about 10 to 12 minutes. Cool slightly and remove from tins.

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