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Recipe Summary

Yield:
12 muffins.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Oxmoor House Cooking Light Collection

Nutrition Facts

125 calories; calories from fat 29%; fat 4g; saturated fat 0.6g; mono fat 0g; poly fat 0g; protein 3.5g; carbohydrates 19.2g; fiber 0g; cholesterol 19mg; iron 0mg; sodium 289mg; calcium 0mg.
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