Side Items

Zucchini and Jalapeno Corn Muffins is for Side Dish.

Zucchini and Jalapeno Corn Muffins takes 25 minutes to prepare.

Zucchini and Jalapeno Corn Muffins takes 25 minutes to cook.

Zucchini and Jalapeno Corn Muffins makes 18 servings.

The ingredients for Zucchini and Jalapeno Corn Muffins are:

1 1/2 tsp cider vinegar
1/2 cup skim milk
1/4 cup unsalted butter, melted
1/4 cup finely diced onion
2 red jalapeno peppers, seeded and finely diced
1 cup fresh sweet corn kernels
2 large eggs
1/4 cup fat free sour cream
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup medium ground yellow corn meal
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp baking powder
1/2 tsp baking soda
1 tsp chili powder
1 cup finely shredded zucchini
3/4 cup fat-free shredded cheddar cheese

Here is how you make Zucchini and Jalapeno Corn Muffins:

Preheat oven to 425 degrees F.Spray muffin tins with cooking spray or line with foil (not paper) liners.Melt butter in large microwave-safe bowl.Mix vinegar into milk and set aside until needed. Remove one Tablespoon of the melted butter and place in a medium skillet over medium heat. Add the onions, jalapeno peppers, and corn kernels. Saute, stirring often, for about 5 minutes until onions are softened and corn begins to caramelize. Remove skillet from heat and set aside until needed.To remaining melted butter, add vinegar and milk mixture. Whisk to combine. Whisk in eggs, one at a time, mixing well after each addition.Whisk in sour cream.In a separate bowl, combine all-purpose and wheat flours, corn meal, salt, pepper, baking powder, baking soda, and chili powder. Mix well.Add dry ingredients to wet, mixing just until moistened. Fold in sauteed vegetables and zucchini. Stir in cheddar cheese. Divide batter evenly between the 18 prepared muffin cups.Place into hot oven. Immediately reset oven to 350 degrees. Bake 20-25 minutes until muffins test done with toothpick. Cool in pans 5 minutes, then remove to cooling rack. Serve warm. Serving Size:?18 regular-sized muffins

The nutritional information for Zucchini and Jalapeno Corn Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 118.4

• Total Fat: 3.6 g
• Cholesterol: 28.8 mg
• Sodium: 64.9 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 1.3 g
• Protein: 4.6 g