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Corn and Zucchini Muffins

Prep time 15 mins
Cook time 15 mins
Yield 1 dozen (serving size: 1 muffin)

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  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 425° for 15 minutes or until muffins spring back when touched lightly in center.

Oxmoor House Healthy Eating Collection