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Healthy Recipes

Versatile Vegetable Corn Muffins

corn muffinsYou 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. 

Per muffin:
Makes 12 muffins 

  • calories - 120
  • carbohydrate - 20 g
  • protein - 3 g
  • fiber - 2 g
  • fat - 3 g

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