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Corn and Zucchini Muffins Recipe

Makes 12 muffins

Nutritional Information (1 Muffin): 115 calories, 4 g protein, 18 g carbohydrate, 3 g fat (2 g unsaturated, 1 g saturated), 2 g dietary fiber, 2 mg cholesterol, 230 mg sodium, 130 mg potassium.

Vitamins and minerals: 6% protein, 4% iron, 2% vitamin A, 10% thiamin, 8% riboflavin, 6% niacin, 10% calcium.

Ingredients:

  • 1 1/4 cup low-fat milk
  • 2 tbsp vegetable oil
  • 2 large egg whites or 1 each egg
  • 1 cup all-purpose flour
  • 1 cup whode wheat flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded zucchini (1/2 med)
  • 1/2 cup cooked whole kernel corn


Instructions:

1. Heat oven to 400.
2. Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" inches with nonstick cooking spray or line with paper baking cups.
3. Beat milk, oil and egg in medium bowl.
4. Stir in flours, baking powder and salt.
5. Fold in zucchini and corn.
6. Divide batter evenly among muffin cups (cups will be very full).
7. Bake 22 to 24 minutes or until golden brown.
8. Remove from pan.



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Main Ingredient:Vegetable / Corn
Vegetable / Zucchini
Course:Dessert
Snacks
Breakfast
Cuisine:American
Preparation Method:Baking
Dish:Muffins
Bread
Special Diet:Low Fat
Difficulty:Easy

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