Zucchini Corn Muffins

Name: Zucchini Corn Muffins
Yield: 4 servings
Ingredients: 12 oz. zucchini; 1/2 tsp. salt; 1 1/4 c. all-purpose flour; 3/4 c. corn meal; 1 Tbsp. baking powder; 2 tsp. sugar; 3/4 tsp. salt; few grains ground hot red pepper; 3/4 c. buttermilk; 3 Tbsp. vegetable oil; 1 egg; 1/2 c. shredded sharp Cheddar cheese (2 oz.)

Vegetarian Dairy

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Ingredients

12 oz. zucchini ⓘ
1/2 tsp. salt ⓘ
1 1/4 c. all-purpose flour ⓘ
3/4 c. corn meal ⓘ
1 Tbsp. baking powder ⓘ
2 tsp. sugar ⓘ
3/4 tsp. salt ⓘ
few grains ground hot red pepper ⓘ
3/4 c. buttermilk ⓘ
3 Tbsp. vegetable oil ⓘ
1 egg ⓘ
1/2 c. shredded sharp Cheddar cheese (2 oz.) ⓘ

Instructions

Preheat oven to 425°.
Coat inside of 16 medium size muffin cups with nonstick cooking spray.
Shred zucchini.
Place in colander over bowl.
Sprinkle with salt.
Set aside.

Nutrition & Diet Analysis (per serving)

578 kcal 29% DV

Protein Fat Carbs

Macronutrients

Protein 13.4g 27% DV

Total Fat 24.7g 32% DV

Carbs 81.3g 30% DV

Fiber 4.1g 14% DV

Sugar 14.8g 30% DV

Electrolytes

Sodium 12970.2mg 100% DV

Potassium 500.8mg 11% DV

Cholesterol 105.5mg 35% DV

Vitamins & Minerals

Vitamin A 510.8mcg 57% DV

Vitamin C 51.1mg 57% DV

Vitamin D 1.3mcg 6% DV

Calcium 1776.3mg 100% DV

Iron 6.7mg 37% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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