• Prep Time:
  • Cooking Time:
  • Serves: 12 Each

Corn and Zucchini Muffins

  • Recipe Submitted by on

Category: Breads, Breakfast, Low Fat

 Ingredients List

  • 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

 Directions

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.

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


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