Squash-Corn Muffins

13 ingredients
1 steps

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons brown sugar
  • 1 teaspoon chili powder
  • 1 cup nonfat buttermilk
  • 2 1/2 tablespoons olive oil
  • 1 egg, lightly beaten
  • 3/4 cup shredded yellow squash (about 1 small)
  • 1/4 cup frozen whole-kernel corn, thawed
  • 1/4 cup diced sweet red pepper
  • Vegetable cooking spray

Directions

  1. 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.

Products Matching These Ingredients

Almond flour organic blanched

Almond flour organic blanched

Terrasoul

NOVA 4
Yellow Bell Pepper

Yellow Bell Pepper

A NOVA 1
Oven Baking Potato

Oven Baking Potato

Yellow Corn Tortilla Chips

Guiltless Gourmet

E NOVA 3

Yellow mustard

E NOVA 3

Baking chips, butterscotch

E NOVA 4

Baking chips, real semi-sweet chocolate

E NOVA 4

Flour tortillas

D NOVA 4

Burrito size flour tortillas

D NOVA 4

Cornmeal mix

D NOVA 3

Yellow enriched & degerminated cornmeal

B NOVA 1
Self-rising yellow cornmeal mix

Self-rising yellow cornmeal mix

More Recipes to Try

Comforting Carrot Casserole

5 ingredients

Lean Green Smoothie

6 ingredients

Easy Reindeer Cookies

6 ingredients

Crunchy Sweet Potato Casserole

12 ingredients

Irish Lamb Stew

12 ingredients

Lime-In-The-Coconut Almond Bark

6 ingredients

Root Vegetable Pot Roast

15 ingredients

Mile-High Peppermint Pie

12 ingredients

Cold Raspberry Soup

4 ingredients

Chipotle-Honey Grilled T-Bones

12 ingredients

Garlic Maple Dressing

7 ingredients

Red Hat Cake

15 ingredients