Directions:
- Preheat oven to 425°.
- Lightly spoon flour and cornmeal mix into dry measuring cups; level with a knife. Combine flour, cornmeal mix, sugar, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt and next 3 ingredients in a small bowl; stir with a whisk. Add zucchini, corn, and onion; stir. Add vegetable mixture to flour mixture, stirring just until moist.
- Spoon batter evenly into 12 muffin cups coated with cooking spray; coat batter with cooking spray. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1653.79 Kcal (6924 kJ) | ||
| Calories from fat | 485.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.89g | 83% | |
|---|---|---|---|
| Cholesterol | 190.59mg | 64% | |
| Sodium | 2561.93mg | 107% | |
| Potassium | 2052.23mg | 44% | |
| Total Carbs | 251.45g | 84% | |
| Sugars | 25.95g | 104% | |
| Dietary Fiber | 17.22g | 69% | |
| Protein | 42.58g | 85% | |
| Vitamin C | 81.8mg | 136% | |
| Iron | 20.3mg | 113% | |
| Calcium | 654.9mg | 65% | |
| Amount Per 100 g | |||
| Calories | 196.68 Kcal (823 kJ) | ||
| Calories from fat | 57.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 83% | |
|---|---|---|---|
| Cholesterol | 22.67mg | 64% | |
| Sodium | 304.68mg | 107% | |
| Potassium | 244.06mg | 44% | |
| Total Carbs | 29.9g | 84% | |
| Sugars | 3.09g | 104% | |
| Dietary Fiber | 2.05g | 69% | |
| Protein | 5.06g | 85% | |
| Vitamin C | 9.7mg | 136% | |
| Iron | 2.4mg | 113% | |
| Calcium | 77.9mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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