corn-zucchini muffins


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.8
  • Total Fat: 0.6 g
  • Cholesterol: 0.4 mg
  • Sodium: 404.4 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.3 g

View full nutritional breakdown of corn-zucchini muffins calories by ingredient


Introduction

delicious and fatfree! delicious and fatfree!
Number of Servings: 12

Ingredients

    1 C plain fatfree yogurt
    1 C cornmeal
    1C flour
    3 T sugar
    1tsp salt
    1T baking powder
    3/4 tsp baking soda
    1 C thawed corn kernels
    1C shredded fresh zucchini
    enough water to make a nice batter, perhaps 1 Cup?

Directions

makes 12 muffins

spray pam onto your muffin tin, preheat oven to 375 degrees.
Blend dry ingredients. Add yogurt, corn, zucchini, then as much water as needed to make a fairly thick batter. spoon into muffin pan immediately, and bake right away.
Bake about 15 minutes, till turning lightly golden on top.
Turn out of tins, wrap in a towel. These are awesome, but best served fresh and warm.


Number of Servings: 12

Recipe submitted by SparkPeople user TRYNABEME.

Member Ratings For This Recipe


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    Very Good
    I was looking for a corn bread muffin that would be moist. A lot of them tend to dry out. This really fit the bill. Enjoy it very much. - 8/11/13