Zucchini Cornbread Muffins

Name: Zucchini Cornbread Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 1 3/4 cups Bisquick; 3/4 cup cornmeal; 2 tbsp sugar; 2 tbsp toasted wheat germ; 1 cup buttermilk; 1/4 cup Egg Beaters; 1 tbsp melted butter; 1 cup shredded zucchini; 1/4 cup chopped scallion

Vegetarian Dairy

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Ingredients

1 3/4 cups Bisquick ⓘ
3/4 cup cornmeal
2 tbsp sugar ⓘ
2 tbsp toasted wheat germ ⓘ
1 cup buttermilk ⓘ
1/4 cup Egg Beaters
1 tbsp melted butter ⓘ
1 cup shredded zucchini ⓘ
1/4 cup chopped scallion ⓘ

Instructions

Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
Mix together Bisquick, cornmeal, sugar and wheat germ. Whisk together buttermilk, Egg Beaters and melted butter then stir into dry ingredients. Fold in zucchini and scallion. Distribute between muffin liners and bake for 15 mins, or until lightly browned. Serve warm.

Nutrition & Diet Analysis (per serving)

471 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 12g 24% DV

Total Fat 30.1g 39% DV

Carbs 41.4g 15% DV

Fiber 8g 28% DV

Sugar 4.8g 10% DV

Electrolytes

Sodium 37.3mg 2% DV

Potassium 564.8mg 12% DV

Cholesterol 77.8mg 26% DV

Vitamins & Minerals

Vitamin A 28mcg 3% DV

Vitamin C 19.8mg 22% DV

Vitamin D 0.3mcg 2% DV

Calcium 69.3mg 5% DV

Iron 3.6mg 20% 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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