*  Exported from  MasterCook  *
 
                  CORN AND ZUCCHINI MUFFINS FROM BOB HOGAN
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Breakfast
                 Low-Fat                          Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
   
   NUTRITIONAL INFORMATION (1 MUFFIN):
   
   Calories                115             Protein
   :       6%
   
   Protein, g                4             Vitamin A
         2%
   
   Carbohydrate, g          18             Vitamin C
         *
   
   Fat, g                    3             Thiamin
          10%
   
     Unsaturated             2             Riboflavin
        8%
   
     Saturated               1             Niacin
   :        6%
   
   Dietary Fiber, g          2             Calcium
          10%
   
   Cholesterol, mg           2             Iron
   :          4%
   
   Sodium, mg              230
   
   Potassium, mg           130
   
   SOURCE: Betty Crocker’s New Choices Cookbook
  
 
 
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