Squash-Corn Muffins

Oxmoor House
12 muffins.

Ingredients

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1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking soda
1/4 teaspoon salt
2 1/2 teaspoons brown sugar
1 teaspoon chili powder
1 cup nonfat buttermilk
2 1/2 tablespoons olive oil
1 egg, lightly beaten
3/4 cup shredded yellow squash (about 1 small)
1/4 cup frozen whole-kernel corn, thawed
1/4 cup diced sweet red pepper
Vegetable cooking spray

Preparation

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, and egg; add to dryingredients, stirring just until moistened. Gently stir in squash, corn, and red pepper. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 15 minutes or until golden. Remove from pans immediately.

Created date

August 2009

Nutritional Information

Calories 125
Caloriesfromfat 29 %
Fat 4 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.5 g
Carbohydrate 19.2 g
Fiber 0.0 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 289 mg
Calcium 0.0 mg