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Zucchini Corn Muffins

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Ingredients
  All purpose flour 3⁄4 Cup (12 tbs)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Baking powder 3⁄4 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Shredded zucchini 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Honey 2 Tablespoon
  Egg white 1 , lightly beaten
  Skim milk 1 Teaspoon
  Vegetable cooking spray 1
Directions

Combine first 6 ingredients; stir.
Add zucchini to flour mixture; make a well in center of mixture.
Combine oil, honey, egg white, and milk; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into a muffin pan coated with cooking spray, filling two-thirds full.
Bake at 375° for 20 minutes or until golden.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Zucchini

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 898 Calories from Fat 303

% Daily Value*

Total Fat 34 g52.6%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 0.1 mg0.03%

Sodium 961.5 mg40.1%

Total Carbohydrates 133 g44.3%

Dietary Fiber 6.6 g26.4%

Sugars 27.5 g

Protein 17 g34.5%

Vitamin A 5% Vitamin C 35.5%

Calcium 32.2% Iron 38%

*Based on a 2000 Calorie diet

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Zucchini Corn Muffins Recipe