Search
by Ingredient

Corn & Zucchini Muffins

StarStarStarEmpty starEmpty star

Submitted by scheetz

.

YIELD

12 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 ¼ 296
CUPS ML MILK
low-fat
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 2
LARGE LARGE EGG WHITES
or 1 whole egg
1 237
1 237
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML ZUCCHINI
shredded
½ 118
CUP ML WHOLE KERNEL CORN, FROZEN
cooked *

Directions

Heat oven to 400℉ (200℃).

Spray bottoms only of 12 medium muffin cups, 2½ inch x 1¼ inch inches with nonstick cooking spray or line with paper baking cups.

Beat milk, oil and egg in medium bowl.

Stir in flours, baking powder and salt.

Fold in zucchini and corn.

Divide batter evenly among muffin cups (cups will be very full).

Bake 22 to 24 minutes or until golden brown.

Remove from pan.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 107 25% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 119mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 2%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 
More health news

Email this recipe