Corn & Zucchini Muffins

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Servings: 12 Difficulty: Beginner
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International-style hearty and homemade bread that brings home-style flavor to your table
Corn & Zucchini Muffins recipe image
Corn & Zucchini Muffins recipe image
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Corn & Zucchini Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Beginner
Servings: 12 Calories: 593.5

Description

This International bread features Low-fat milk, Vegetable oil, Egg whites or 1 each egg, All-purpose flour, Whode wheat flour. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Heat oven to 400. Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" inches with nonstick cooking spray or line with paper baking cups. Beat milk, oil and egg in medium bowl. Stir in flours, baking powder and salt. Fold in zucchini and corn. Divide batter evenly among muffin cups (cups will be very full). Bake 22 to 24 minutes or until golden brown. Remove from pan
  2. Shredded zucchini (1/2 med)

Nutrition Facts

Servings 12

Amount Per Serving
Calories 593.5kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 2.0g10%
Cholesterol 1.5mg1%
Sodium 3084.8mg129%
Total Carbohydrate 102.9g35%
Dietary Fiber 4.3g18%
Sugars 6.0g
Protein 21.4g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, amp, baking, bread, cooked, corn, egg, flour, international, kernel, low-cal, low-fat, lowfat, milk, muffins, oil, powder, salt, title, vegetable
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