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Corn and Zucchini Muffins

Corn and Zucchini Muffins
Corn and Zucchini Muffins might be a good recipe to expand your morn meal recipe box. This recipe covers 0% of your daily requirements of vitamins and minerals. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 10 calories. This recipe serves 180. Head to the store and pick up corn kernels, egg, carton yogurt, and a few other things to make it today. 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
Equipment you will use
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.
Ingredients you will need
ZucchiniZucchini
OnionOnion
CornCorn
6
Add vegetable mixture to flour mixture, stirring just until moist.
Ingredients you will need
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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