Corn, Zucchini and Cheddar Muffins
Serves: 9 muffins
Prep Time: 10 minutes
Cooking Time: 18 minutes
Our kids like these with a little honey butter and they don't really notice the added vegetables. Let them cool slightly before serving.
1 package corn muffin mix, such as Jiffy, (such as jiffy)
1 egg(s), large
1/3 cup sour cream, low fat or light
1/4 cup milk, 1% fat
1 cup corn, frozen white kernels, or fresh, thawed and dried off
1/2 zz, shredded or grated
1/4 teaspoon garlic powder
1 cup cheese, cheddar, shredded
Mix egg, sour cream, and milk in a large bowl. Add muffin mix and garlic powder and mix well. Shred zucchini and cheese and add to batter. Thaw corn in microwave,drain liquid and pat dry, then add to batter and mix well. Place paper muffin liners in muffin tin. Spoon batter equally into muffin tin (this should make 9 muffins filled to just the top of the paper). Bake for about 18 minutes in the center of the oven. Remove and cool before serving.
Per Serving About: 200 calories, 9 g fat, 4 g saturated fat, 0 g trans fat, 7 g protein, 24 g carbohydrates, 2 g dietary fiber, 400 mg sodium