Lunch

Pumpkin, Corn and Vanilla Yoghurt Muffins is for Lunch.

Pumpkin, Corn and Vanilla Yoghurt Muffins takes 15 minutes to prepare.

Pumpkin, Corn and Vanilla Yoghurt Muffins takes 40 minutes to cook.

Pumpkin, Corn and Vanilla Yoghurt Muffins makes 12 servings.

The ingredients for Pumpkin, Corn and Vanilla Yoghurt Muffins are:

*Pumpkin, cooked, boiled, drained, without salt, 1 cup, mashed (remove)
*Flour, white, 2 cup (remove)
*Jalna Low Fat Vanilla Yoghurt, 250 gram(s) (remove)
Egg, fresh, 1 large (remove)
Olive Oil, 4 tbsp (remove)
Cheddar or Colby Cheese, Low Fat, .75 cup, shredded (remove)
*Zucchinni 1 cup raw chopped with skin, 1 cup (remove)
*Peppers, sweet, red, fresh, .5 cup, chopped (remove)
Yellow Sweet Corn, Canned, .5 cup (remove)
Onions, raw, .5 cup, chopped (remove)
Parsley, 2 tbsp (remove)

Here is how you make Pumpkin, Corn and Vanilla Yoghurt Muffins:

Makes 12 MuffinsNumber of Servings: 12Recipe submitted by SparkPeople user PENGUIN76.

The nutritional information for Pumpkin, Corn and Vanilla Yoghurt Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 170.5

• Total Fat: 6.1 g
• Cholesterol: 19.1 mg
• Sodium: 80.2 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 1.3 g
• Protein: 6.0 g

The dietary needs meet for Pumpkin, Corn and Vanilla Yoghurt Muffins is Vegetarian