Nutritional Info

Nutrition Facts

Serving Size 1 (53g)

Calories 105
Calories from Fat 8 (7%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 1.8mg 1%
Sodium 154.4mg 7%
Potassium 80.3mg 2%
Total Carbohydrate 20.2g 7%
Dietary Fiber 1.6g 6%
Sugars 2.3g
Protein 3.6g 7%

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Recipe Description
Corn muffins get a boost of vitamins A and C from fresh zucchini in this tasty quick bread recipe.
Prep time
15 min
Cook time
22 min
Ready In
37 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  zucchini, grated
3 Tablespoon(T)  butter, melted
3/4 Cup(c)  milk
1/2 Cup(c)  apple juice concentrate
1/4 Cup(c)  applesauce
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  baking soda
2 1/4 Teaspoon(t)  baking powder, divided
1 Cup(c)  white wholewheat flour
1 Cup(c)  cornmeal

Preparation

Preheat oven to 400° F. In a medium bowl, combine cornmeal, flour, 2 teaspoons baking powder, baking soda and salt. In a large bowl, combine applesauce with 1/4 teaspoon baking powder. Add apple juice concentrate, milk and melted butter to the applesauce. Slowly mix dry ingredients into wet. Mix in zucchini. Spoon into oiled muffin pan. Bake 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Additional notes

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Zucchini Corn Muffins
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