Corn and Zucchini Muffins

45 minutes Prep: 20 minutes Cook: 25 minutes

322 calories per serving view nutrition facts

12 each suggest servings

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Ingredients

1 1/4	cups	milk	low-fat
2	tablespoons	vegetable oil
2	large	egg whites	or 1 whole 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	whole kernel corn, frozen	cooked

Directions

Heat oven to 400 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 178g

Amount per Serving

Calories 322 25% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 358mg	15%
Total Carbohydrate 51.0g	17%
Dietary Fiber 5.0g	19%
Sugars 4.0g
Protein 12.0g	24%

Vitamin A	4%		Vitamin C	5%
Calcium	17%		Iron	16%

* 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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