1 1/4 c Low-fat milk
2 tb Vegetable oil
2 lg Egg whites or 1 each egg
1 c All-purpose flour
1 c Whode wheat flour
3 ts Baking powder
1/2 ts Salt
1/2 c Shredded zucchini (1/2 med)
1/2 c Cooked whole kernel corn
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 Crocker’s New Choices Cookbook