Cooking Recipe Corn & Zucchini Muffins
Recipe Ingredients
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
Directions
Heat oven to 400ø. 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.