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Corn and Zucchini Muffins

Corn and Zucchini Muffins
Corn and Zucchini Muffins might be just the morn meal you are searching for. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 10 calories. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 180. If you have sugar, canolan oil, carton yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
Preheat oven to 42
Equipment you will use
OvenOven
2
Lightly spoon flour and cornmeal mix into dry measuring cups; level with a knife.
Ingredients you will need
Cornmeal MixCornmeal Mix
All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
3
Combine flour, cornmeal mix, sugar, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture.
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Cornmeal MixCornmeal Mix
Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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WhiskWhisk
BowlBowl
4
Combine yogurt and next 3 ingredients in a small bowl; stir with a whisk.
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YogurtYogurt
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WhiskWhisk
BowlBowl
5
Add zucchini, corn, and onion; stir.
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ZucchiniZucchini
OnionOnion
CornCorn
6
Add vegetable mixture to flour mixture, stirring just until moist.
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VegetableVegetable
All Purpose FlourAll Purpose Flour
7
Spoon batter evenly into 12 muffin cups coated with cooking spray; coat batter with cooking spray.
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Cooking SprayCooking Spray
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Muffin LinersMuffin Liners
8
Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center.
Equipment you will use
OvenOven
DifficultyExpert
Ready In30 m.
Servings180
Health Score0
Cheap
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