Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Yield 12 Muffins

Ingredients

  • 1 1/2 cups cornmeal
  • 1 cup whole wheat flour
  • 1/2 cup wheat bran
  • 4 tsp baking powder
  • 1/2 tsp cayenne
  • 1 2/3 cups milk
  • 2 eggs
  • 1/4 cup canola oil
  • 1 cup zucchini shredded
  • 1 red pepper diced
  • 1/2 cup corn kernels
  • 1/3 cup light old cheddar shredded

Instructions

  • In a large bowl, whisk together cornmeal, flour, bran, baking powder and cayenne.
  • 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
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
34
mg
11
%
Sodium
 
151
mg
7
%
Potassium
 
224
mg
6
%
Carbohydrates
 
29
g
10
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
7
g
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).
Acknowledgement
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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