Stuck for healthy snack ideas? Try these zucchini-corn muffins

16 September 2019

With a spark of heat from cayenne, these muffins are wonderful on their own or alongside a summer salad. Wrap them individually and freeze so they are at the ready for an on-the-go snack.


1 1/2 cups cornmeal
1 cup whole wheat flour
1/2 cup wheat bran
4 tsp baking powder
1/2 tsp cayenne
1 2/3 cups milk
2 eggs
1/4 cup canola oil
1 cup zucchini shredded
1 red pepper diced
1/2 cup corn kernels
1/3 cup light old cheddar shredded


In a large bowl, whisk together cornmeal, flour, bran, baking powder and cayenne.

In another bowl, whisk together milk, eggs and oil. Pour over cornmeal mixture and add zucchini, pepper and corn kernels; stir to combine well. Divide among 12 lightly greased or paper lined muffin tins. Sprinkle each with some of the cheese and bake in preheated 400 F (200 C) oven for about 18 minutes or until tester inserted in centre comes out clean.


This recipe is courtesy of Half Your Plate.