Corn & Zucchini Muffins

These muffins prove you don’t need butter or sugar to make something worth reaching for at breakfast. A blend of all-purpose and whole wheat flour gives them substance without heaviness, and the batter stays light thanks to egg whites and low-fat milk.

Shredded zucchini melts into the crumb as it bakes, keeping things moist without adding fat. Whole corn kernels scattered throughout pop with sweetness in every bite.

The batter fills the cups to the brim, and they bake up golden and domed in under 25 minutes.

Kitchen Tips

• Squeeze excess moisture out of the shredded zucchini with a clean towel before folding it in. Too much liquid makes the muffins dense and soggy.
• Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Lumps are fine and actually mean a more tender muffin.
• These freeze well. Cool completely, bag them up, and reheat in the microwave for 30 seconds on busy mornings.

Variations

• Stir in a handful of shredded cheddar or a pinch of cumin for a savory twist.
• Swap the egg whites for one whole egg if you’re not watching fat closely.
• Add diced jalapeno for a Southwestern kick.