Zucchini Corn Muffins

Name: Zucchini Corn Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 1/2 cups cornmeal; 1 cup whole wheat flour; 1/2 cup wheat bran; 4 tsp baking powder; 1/2 tsp cayenne; 1 2/3 cups milk; 2 eggs; 1/4 cup canola oil; 1 cup zucchini (shredded ); 1 red pepper (diced); 1/2 cup corn (kernels); 1/3 cup light old cheddar (shredded)

Jan 14, 2015

Zucchini Corn Muffins

With a spark of heat from cayenne these muffins are wonderful on their own or alongside a summer salad. Wrap them individually and freeze so they are at the ready for an on-the-go snack.

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Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Course Side Dishes, Snack

Servings Muffins

Calories 199 kcal

Ingredients

1 1/2 cups cornmeal
1 cup whole wheat flour
1/2 cup wheat bran
4 tsp baking powder
1/2 tsp cayenne
1 2/3 cups milk
2 eggs
1/4 cup canola oil
1 cup zucchini shredded
1 red pepper diced
1/2 cup corn kernels
1/3 cup light old cheddar shredded

Instructions

In a large bowl, whisk together cornmeal, flour, bran, baking powder and cayenne.
In another bowl, whisk together milk, eggs and oil. Pour over cornmeal mixture and add zucchini, pepper and corn kernels; stir to combine well. Divide among 12 lightly greased or paper lined muffin tins. Sprinkle each with some of the cheese and bake in preheated 400 F (200 C) oven for about 18 minutes or until tester inserted in centre comes out clean.