*  Exported from  MasterCook  *

                        Corn And Zucchini Muffins

Recipe By     : Betty Crocker's New Choices Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins                          Low-fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4   c            Low-fat milk
   2       tb           Vegetable oil
   2       lg           Egg whites -OR-
   1                    Egg
   1       c            All-purpose flour
   1       c            Whole wheat flour
   3       ts           Baking powder
     1/2   ts           Salt
     1/2   c            Zucchini (1/2 md) -- shredded
     1/2   c            Whole kernel corn -- cooked

  Heat oven to 400°F.
  
  Spray bottoms only of 12 medium muffin cups, 2-1/2 x 1-1/4" 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.
  
  Posted by: Bob Hogan
 

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