Name: Corn And Zucchini Muffins
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 cup self-rising cornmeal mix; 2 tablespoons sugar; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 (6-ounce) carton plain fat-free yogurt; 1/3 cup 1% low-fat milk; 3 tablespoons canola oil; 1 large egg; 1 cup shredded zucchini; 3/4 cup fresh corn kernels (3 small ears); 2 tablespoons minced onion; Cooking spray

Servings: 4 persons

1 cup whole wheat flour
1 cup self-rising cornmeal mix
2 tablespoons sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (6-ounce) carton plain fat-free yogurt
1/3 cup 1% low-fat milk
3 tablespoons canola oil
1 large egg
1 cup shredded zucchini
3/4 cup fresh corn kernels (3 small ears)
2 tablespoons minced onion
Cooking spray

1
Preheat oven to 425u00b0.
2
Lightly spoon flour and cornmeal mix into dry measuring cups; level with a knife. Combine flour, cornmeal mix, sugar, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt and next 3 ingredients in a small bowl; stir with a whisk. Add zucchini, corn, and onion; stir. Add vegetable mixture to flour mixture, stirring just until moist.
3
Spoon batter evenly into 12 muffin cups coated with cooking spray; coat batter with cooking spray. Bake at 425u00b0 for 15 minutes or until muffins spring back when touched lightly in center.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Corn And Zucchini Muffins

How did you like this recipe?