Squash-Corn Muffins Recipe

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Squash-Corn Muffins
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Ingredients:

Directions:

  1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, and egg; add to dryingredients, stirring just until moistened. Gently stir in squash, corn, and red pepper. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 15 minutes or until golden. Remove from pans immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.51 Kcal (546 kJ)
Calories from fat 39.53 Kcal
% Daily Value*
Total Fat 4.39g 7%
Cholesterol 15.89mg 5%
Sodium 294.86mg 12%
Potassium 118.69mg 3%
Total Carbs 19.43g 6%
Sugars 2.56g 10%
Dietary Fiber 1.15g 5%
Protein 3.33g 7%
Vitamin C 4.7mg 8%
Iron 0.5mg 3%
Calcium 31mg 3%
Amount Per 100 g
Calories 185.75 Kcal (778 kJ)
Calories from fat 56.26 Kcal
% Daily Value*
Total Fat 6.25g 7%
Cholesterol 22.61mg 5%
Sodium 419.68mg 12%
Potassium 168.94mg 3%
Total Carbs 27.65g 6%
Sugars 3.65g 10%
Dietary Fiber 1.64g 5%
Protein 4.74g 7%
Vitamin C 6.7mg 8%
Iron 0.7mg 3%
Calcium 44.1mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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