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    You are in: Home / Recipes / Zucchini and Corn Muffins Recipe
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    Zucchini and Corn Muffins

    Zucchini and Corn Muffins. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    katew's Note:

    Great for the lunch box.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on September 08, 2013


      Well, this will teach me to try a recipe with only four ratings, and all ones that sound like they tried this recipe for some sort of specific reason -- not because they wanted to? (Maybe they rated it high for that reason??)<br/><br/>Anyway, these are awful. It's unfortunate the recipe doesn't say how much "two small zucchini" are -- either by weight or volume. I put in 500g of zucchini. After 20 minutes of cooking, they were getting fairly dark brown on the outside, not at all golden on top, and raw/squishy in the middle. I turned it down to 350F (180 C) and cooked for something like 15 minutes more. They ended up super dark brown on the outside (not quite burnt, but heading there), just barely golden on top, and still squishy/wet on the inside. <br/><br/>I tried a bite hot and they were awful so thought the texture might improve when they cooled. Tried another bite cool. Not improved. Threw out the batch.

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    • on September 11, 2013


      I made these because I was very happy to find something I didn't have to change too much for my gluten free, dairy free, Histamine Intolerant daughter! I used gluten free flour blend, 200g of corn kernels cooked and blended to replace the creamed corn, and one grated zucchini (200g). They turned out perfectly and she was thrilled to have 2 muffins in her school lunch box! Next time I will try to increase the zucchini and corn and see if we still have success!

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    • on October 08, 2011


      Very delicious savory muffin. Nice change from all those overly sweet corn muffins and I really liked the idea of the zucchini and creamed corn together. I served them along with a Curried Sweet Potato Soup. Thanks for the post. Made for Everyday is a Holiday tag.

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    Read All Reviews (6)


    Nutritional Facts for Zucchini and Corn Muffins

    Serving Size: 1 (1036 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 153.3
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.0 g
    Cholesterol 16.9 mg
    Sodium 178.2 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 1.5 g
    Sugars 2.4 g
    Protein 3.4 g

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