Corn and Zucchini Muffins

Oxmoor House
1 dozen (serving size: 1 muffin)


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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


Prep: 15 Minutes
Cook: 15 Minutes

Preheat oven to 425°.

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.

Spoon batter evenly into 12 muffin cups coated with cooking spray; coat batter with cooking spray. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center.

Created date

March 2010

Nutritional Information

Calories 149
Fat 4.8 g
Satfat 0.5 g
Protein 4.6 g
Carbohydrate 23.2 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 292 mg
Caloriesfromfat 29 %
Fiber 2.1 g
Calcium 53 mg