Zucchini and Corn Muffins Recipe

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Zucchini and Corn Muffins
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Ingredients:

  • 1 cup cornmeal
  • 1 tbsp sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil

Directions:

  1. Pre heat oven to 200 C.
  2. Lightly grease 12 hole muffin tray or line with paper cases.
  3. Sift dry ingredients into a bowl.
  4. Mix wet ingredients including vegetables in another bowl.
  5. Combine the two mixes, lightly stir together.
  6. Spoon into prepared pan.
  7. Bake 15 - 20 minutes until golden.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2270.7 Kcal (9507 kJ)
Calories from fat 877.84 Kcal
% Daily Value*
Total Fat 97.54g 150%
Cholesterol 166.13mg 55%
Sodium 3552.02mg 148%
Potassium 3322.51mg 71%
Total Carbs 322.28g 107%
Sugars 24.19g 97%
Dietary Fiber 34.62g 138%
Protein 47.74g 95%
Vitamin C 28.5mg 47%
Iron 18.4mg 102%
Calcium 1284.8mg 128%
Amount Per 100 g
Calories 245.58 Kcal (1028 kJ)
Calories from fat 94.94 Kcal
% Daily Value*
Total Fat 10.55g 150%
Cholesterol 17.97mg 55%
Sodium 384.16mg 148%
Potassium 359.34mg 71%
Total Carbs 34.86g 107%
Sugars 2.62g 97%
Dietary Fiber 3.74g 138%
Protein 5.16g 95%
Vitamin C 3.1mg 47%
Iron 2mg 102%
Calcium 139mg 128%

* 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

  • 52.7
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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