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    Corn & Zucchini Muffins


    Source of Recipe


    Internet

    List of Ingredients




    1 1/4 cup low-fat milk
    2 tbsp vegetable oil
    2 large egg whites or 1 each egg
    1 cup all-purpose flour
    1 cup whode wheat flour
    3 tsp baking powder
    1/2 tsp salt
    1/2 cup shredded zucchini (1/2 med)
    1/2 cup cooked whole kernel corn

    Recipe



    Heat oven to 400ø. Spray bottoms only of 12 medium muffin cups, 2
    1/2" x 1 1/4" inches with nonstick cooking spray or line with paper
    baking cups. Beat milk, oil and egg in medium bowl. Stir in flours,
    baking powder and salt. Fold in zucchini and corn. Divide batter
    evenly among muffin cups (cups will be very full). Bake 22 to 24
    minutes or until golden brown. Remove from pan.


    Servings: 12 each
 

 

 

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