Corn & Zucchini Muffins From Bob Hogan Recipe

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Corn & Zucchini Muffins From Bob Hogan Ingredients

1 1/4 cup low-fat milk
2 tbsp vegetable oil
2 large 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)
1/2 cup cooked whole kernel corn

A Recipe for
Corn & Zucchini Muffins From Bob Hogan

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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
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Corn & Zucchini Muffins From Bob Hogan

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Corn & Zucchini Muffins From Bob Hogan Directions

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

Serves: 12

Corn & Zucchini Muffins From Bob Hogan Recipe brought to you by Recipes To-Go

Corn & Zucchini Muffins From Bob Hogan Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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