Corn and Zucchini Muffins
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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.
