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Corn and Zucchini Muffins

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs		Breads, Breakfast, Low-fat, Cyberealm	12	Each

INGREDIENTS

1 1/4	c	Low-fat milk
2	tb	Vegetable oil
2	lg	Egg whites or 1 each egg
1	c	All-purpose flour
1	c	Whode wheat flour
3	ts	Baking powder
1/2	ts	Salt
1/2	c	Shredded zucchini (1/2 med)
1/2	c	Cooked whole kernel corn

INSTRUCTIONS

Heat oven to 400&deg;.
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.
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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