Corn and Zucchini Muffins Recipe

Free Recipe Corn and Zucchini Muffins

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Corn and Zucchini Muffins Recipe

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

Corn and Zucchini Muffins Preparation

Heat oven to 400o. 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

Cooking Temperature:

Recipe Serves: 12

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