Zucchini Corn Muffins

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Rating: 5
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Print Recipe
Yield: 12 servings
Prep Time: 15 Minutes
Cook Time: 18 Minutes
With a spark of heat from cayenne these muffins are wonderful on their own or alongside a summer salad. Wrap them individually and freeze so they are at the ready for an on-the-go snack.



  1. In a large bowl, whisk together cornmeal, flour, bran, baking powder and cayenne.
  2. In another bowl, whisk together milk, eggs and oil. Pour over cornmeal mixture and add zucchini, pepper and corn kernels; stir to combine well. Divide among 12 lightly greased or paper lined muffin tins. Sprinkle each with some of the cheese and bake in preheated 400 F (200 C) oven for about 18 minutes or until tester inserted in centre comes out clean.
Nutrition Facts
Zucchini Corn Muffins
Amount Per Serving
Calories 199 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 34mg 11%
Sodium 151mg 6%
Potassium 224mg 6%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Tip: The cayenne gives these muffins slight heat, so if your family is looking for a mild touch, reduce the cayenne to 1/4 tsp (1 mL).


Developed by Emily Richards, PH Ec. ©2013 The Heart and Stroke Foundation of Canada

Reproduced with the permission of Heart and Stroke Foundation of Canada.

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