Zucchini Corn Muffins
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.
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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.
Estimated Cost Per Serving:
Nutrition Facts
Zucchini Corn Muffins
Calories
199
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Carbohydrates
29
g
10
%
Fibre
4
g
17
%
Sugars
3
g
3
%
Protein
7
g
14
%
Cholesterol
34
mg
11
%
Sodium
151
mg
7
%
Potassium
224
mg
6
%
*5% or less is a little, 15% or more is a lot
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.