WeightWatchers Zucchini Corn Muffins Recipe
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
 
Really good savory muffins that are great for the lunch box.
Ingredients
  • 2 small zucchini, grated
  • 300 g creamed corn
  • 1 cup cornmeal
  • 1 cup plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1⁄2 cup milk
  • 1 egg
  • 1⁄4 cup vegetable oil
Instructions
  1. Preheat the oven to 200 degrees C (392 degrees F).
  2. Line 12 hole muffin tray with paper case or lightly grease with a little vegetable oil.
  3. In a bowl, sift the dry ingredients.
  4. In another bowl, mix the wet ingredients (including the vegetables).
  5. Combine the two mixes, lightly stirring together.
  6. Spoon the mixture into the prepared pan.
  7. Bake for about 15-20 minutes (until the muffins turn golden).
Nutrition Information
Calories: 153 Fat: 6 g Saturated fat: 1.1 g Carbohydrates: 22.7 g Sugar: 2.5 g Sodium: 178.3 mg Fiber: 1.5 g Protein: 3.4 g Cholesterol: 16.9 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-zucchini-corn-muffins-recipe/