Corn and zucchini muffins

12 Each

Ingredients

Quantity Ingredient
1¼ cup Low-fat milk
2 tablespoons Vegetable oil
2 larges Egg whites or 1 each egg
1 cup All-purpose flour
1 cup Whode wheat flour
3 teaspoons Baking powder
½ teaspoon Salt
½ cup Shredded zucchini (1/2 med)
½ cup Cooked whole kernel corn

Directions

Heat oven to 400ø.

Spray bottoms only of 12 medium muffin cups, 2½" x 1 ¼" 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.

NUTRITIONAL INFORMATION (1 MUFFIN): Calories 115 Protein : 6%

Protein, g 4 Vitamin A 2%

Carbohydrate, g 18 Vitamin C *

Fat, g 3 Thiamin 10%

Unsaturated 2 Riboflavin 8%

Saturated 1 Niacin : 6%

Dietary Fiber, g 2 Calcium 10%

Cholesterol, mg 2 Iron : 4%

Sodium, mg 230

Potassium, mg 130

SOURCE: Betty Crocker's New Choices Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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