Corn and Zucchini Muffins

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Time to Prepare this Recipe 45 minutes Prep: 20 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 111 calories per serving view nutrition facts
# of servings this recipe makes 12 servings suggest servings
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Ingredients

1 1/4 cups milk, low-fat
2 tablespoons vegetable oil
2 large egg whites or 1 each egg
1 cup flour, all-purpose
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup zucchini shredded
1/2 cup corn, canned, whole kernels cooked

Directions

Heat oven to 400 degrees F.

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.

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Nutrition Facts

Serving Size 66g
Amount per Serving
Calories 111 23% of calories from fat
% Daily Value*
Total Fat 3.0g4%
 Saturated Fat 1.0g3%
 Trans Fat 0.0g
Cholesterol 1mg0%
Sodium 141mg6%
Total Carbohydrate 18.0g6%
 Dietary Fiber 2.0g7%
 Sugars 2.0g
Protein 4.0g8%
Vitamin A 1%  Vitamin C 2%
Calcium 6%  Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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