How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Corn and Zucchini Muffins?

You need 9 ingredients. The key ingredients include: 1 1/4 cups milk low-fat, 2 tablespoons vegetable oil, 2 large egg whites or 1 whole egg, 1 cup flour, all-purpose, and more.

Is Corn and Zucchini Muffins suitable as baking & desserts?

Yes, Corn and Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Corn and Zucchini Muffins?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn and Zucchini Muffins Recipe

Name: Corn and Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups milk low-fat; 2 tablespoons vegetable oil; 2 large egg whites or 1 whole egg; 1 cup flour, all-purpose; 1 cup whole wheat flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup zucchini shredded; 1/2 cup whole kernel corn, frozen cooked

Corn and Zucchini Muffins – a delicious recipe with milk, vegetable oil, egg whites, flour, whole wheat flour, baking powder. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 1/4 cups milk low-fat
2 tablespoons vegetable oil
2 large egg whites or 1 whole egg
1 cup flour, all-purpose
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup zucchini shredded
1/2 cup whole kernel corn, frozen cooked

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
430 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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