Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
1 dozen (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

149 calories; fat 4.8g; saturated fat 0.5g; protein 4.6g; carbohydrates 23.2g; cholesterol 18mg; iron 1.2mg; sodium 292mg; calories from fat 29%; fiber 2.1g; calcium 53mg.
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