Corn And Zucchini Muffins From Bob Hogan Recipe
Servings: 12
Ingredients
- 1 1/4 c. Low-fat lowfat milk
- 2 Tbsp. Vegetable oil
- 2 lrg Egg whites or possibly 1 each egg
- 1 c. All-purpose flour
- 1 c. Whode wheat flour
- 3 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. Shredded zucchini (1/2 med)
- 1/2 c. Cooked whole kernel corn
Directions
- Heat oven to 400 .
- Spray bottoms only of 12 medium muffin c., 2 1/2" x 1 1/4" inches with nonstick cooking spray or possibly line with paper baking c..
- Beat lowfat milk, oil and egg in medium bowl. Stir in flours, baking pwdr and salt.
- Mix in zucchini and corn. Divide batter proportionately among muffin c.
- (c. will be very full).
- Bake 22 to 24 min or possibly till golden. Remove from pan.
- Fat, g 3 Thiamin 10%
- Unsaturated 2 Riboflavin 8%
- Saturated 1 Niacin 6%
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 76 | |
| Calories from Fat 23 | 30% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 1mg | 0% |
| Sodium 433mg | 18% |
| Potassium 82mg | 2% |
| Total Carbs 10.31g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.62g | 1% |
| Protein 2.71g | 4% |
