Easy Savory Corn Zucchini Muffins

A one bowl recipe, ready in 35 minutes, and even better than bakery savory muffins!

Total Time

35min

4.0

5 Ratings

Author: Berry Sweet Life

Servings:

Ingredients

•

2 1/4 cups

Sweet Corn Kernels , drained, rinsed

•

3 cups

Zucchini , grated

•

1 cup

Sun-Dried Tomatoes , roughly chopped

•

4 Tbsp

Olive Oil

•

Eggland's Best Classic Eggs

•

1 cup

White Cheddar Cheese , grated

•

1 tsp

Ground Cumin

•

2 cups

Whole Wheat Flour

•

1 tsp

Baking Powder

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat oven to 180 degrees C (350 degrees F). Grease a muffin tin.

In a large mixing bowl, stir together Sweet Corn Kernels (2 1/4 cups) , Zucchini (3 cups) , Sun-Dried Tomatoes (1 cup) , Olive Oil (4 Tbsp) , Eggland's Best Classic Eggs (3) , White Cheddar Cheese (1 cup) , Ground Cumin (1 tsp) , Whole Wheat Flour (2 cups) , Baking Powder (1 tsp) , Sea Salt (to taste) and Ground Black Pepper (to taste) with a wooden spoon until the flour is fully incorporated. Don't over-mix.

Spoon the mixture into the greased muffin tin or use paper cups. Bake for 20-25 minutes until golden, or until a toothpick comes out clean and the muffins bounce back when lightly touched.

Serve warm and enjoy.

Nutrition Per Serving

CALORIES

207

FAT

9.7 g

PROTEIN

8.9 g

CARBS

25.2 g