Corn & Zucchini Muffinsbread, low-cal, low-fat, breakfast 1 1/4 cup low-fat milk 2 tablespoon vegetable oil 2 large egg whites or 1 each egg 1 cup all-purpose flour 1 cup whode wheat flour 3 teaspoon baking powder 1/2 teaspoon salt 1/2 cup shredded zucchini (1/2 med) 1/2 cup 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. |
