Recipe for Corn and Zucchini Muffins From Bob Hogan

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Yield:

Ingredients:

Amount	Ingredient
1/4 cup	Low-fat milk
2 tbl	Vegetable oil
2 lrg	Egg whites or 1 each egg
1 cup	All-purpose flour
1 cup	Whode wheat flour
3 tsp	Baking powder
1/2 tsp	Salt
1/2 cup	Shredded zucchini (1/2 med)

Instructions:

Instructions: Heat oven to 400 .

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.

Fat, g 3 Thiamin 10%

Unsaturated 2 Riboflavin 8%

Saturated 1 Niacin 6%

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