Zucchini and beets are baked into corn muffins to make a great side dish for chili, soups, or beef roast.

Source: Parents Magazine

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine half corn-muffin mix with egg white and water. Stir in shredded zucchini and beets. Heat canola oil over medium heat in a large skillet. Drop batter by the tablespoon in hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.

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Nutrition Facts

195 calories; fat 10g; saturated fat 1g; carbohydrates 23g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 3g; vitamin a 47.5IU; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; folate 11.8mcg; sodium 267mg; potassium 100mg; calcium 7mg; iron 1.1mg.
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