Zucchini Corn Muffins
Servings
12 Servings
Ingredients
- 2 medium zucchini grated
- 2 teaspoons kosher salt
- 1 cup cornmeal
- 1 cup whole-wheat or whole-spelt flour
- ¼ cup sucanat or coconut sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup almond milk mixed
- 1 tablespoon lemon juice
- ¼ cup coconut oil melted
- 2 eggs
- ½ cup feta crumbled
- 1 jalapeño pepper seeds removed, thinly sliced
Instructions
- Set zucchini in a colander, drizzle with salt and let sit for 10 minutes.
- Preheat the oven to 400°F. Spray a 12-cup muffin tin with cooking spray.
- Mix cornmeal, flour, sugar, baking powder, and baking soda in a large bowl.
- Add zucchini.
- In a separate bowl whisk together almond milk, lemon juice, coconut oil, eggs, feta, and jalapeño, and add to dry ingredients. Using a spatula mix until combined.
- Portion batter evenly into prepared muffin tin.
- Bake at 400°F for 20 minutes.
- Cool before serving.
- Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.
Nutrition
Nutrition Facts
Zucchini Corn Muffins
Amount per Serving
Calories
170
% Daily Value*
Fat
8
g
12
%
Cholesterol
37
mg
12
%
Sodium
532
mg
23
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.