Versatile Vegetable Corn Muffins
You can use various vegetables to make these muffins both moist and lower in fat.
- 1 cup whole wheat flour
- 1 cup cornmeal
- 4 tsp. baking powder
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 egg
- 1/2 cup skim milk or soymilk
- 2 Tbsp. canola oil
- 1/2 cup of one of the following fresh, frozen, or canned vegetables that has been cooked and mashed: butternut squash, sweet potato, pumpkin, zucchini, or spinach.
Preheat oven to 400 degrees.
Grease 12 cup muffin tin with non-stick cooking spray.
Mix together dry ingredients in a medium bowl.
Mix together wet ingredients in a small bowl. Add to the dry mixture and stir until just blended.
Pour mixture into muffin tin, filling cups 3/4 full.
Bake for 20 to 25 minutes.
Makes 12 muffins
- calories - 120
- carbohydrate - 20 g
- protein - 3 g
- fiber - 2 g
- fat - 3 g
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