Corn and Zucchini Muffins

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 149
  • Fat: 4.8g
  • Saturated fat: 0.5g
  • Protein: 4.6g
  • Carbohydrate: 23.2g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 292mg
  • Calories from fat: 29%
  • Fiber: 2.1g
  • Calcium: 53mg


  • 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 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.
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