Corn and Zucchini Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
1 cup whole wheat flour |
1 cup self-rising cornmeal mix |
2 tablespoons sugar |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 (6-ounce) carton plain fat-free yogurt |
1/3 cup 1% low-fat milk |
3 tablespoons canola oil |
1 large egg |
1 cup shredded zucchini |
3/4 cup fresh corn kernels (3 small ears) |
2 tablespoons minced onion |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flour and cornmeal mix into dry measuring cups; level with a knife. Combine flour, cornmeal mix, sugar, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt and next 3 ingredients in a small bowl; stir with a whisk. Add zucchini, corn, and onion; stir. Add vegetable mixture to flour mixture, stirring just until moist.
3. Spoon batter evenly into 12 muffin cups coated with cooking spray; coat batter with cooking spray. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center.
|
|