Corn and Zucchini Muffins

Ready in 1 hour

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1 c Whole wheat flour
1/2 c whole kernel corn; Cooked
2 tb Vegetable oil
1 c All-purpose flour
1/2 ts Salt
2 lg Egg whites; or 1 each egg
1 1/4 c Low-fat milk
3 ts Baking Powder
1/2 c zucchini; Shredded, (1/2 med)

Original recipe makes 12



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. 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 Crockers New Choices Cookbook

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