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Corn and Zucchini Muffins

 

.
38

Yield

12

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 ¼ cups milk
low-fat
2 tablespoons vegetable oil
2 large egg whites
or 1 whole egg
1 cup all-purpose flour
1 cup whole-wheat flour
3 teaspoons baking powder
½ teaspoon salt
½ cup zucchini
shredded
½ cup whole kernel corn, frozen
cooked
*

Directions

Heat oven to 400℉ (200℃).

Spray bottoms only of 12 medium muffin cups, 2½ inch x 1¼ inch 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 10725% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 119mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 2%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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