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Squash-Corn Muffins

Yield 12 muffins.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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