Corn and zucchini muffins
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Corn and zucchini muffins
  Corn    Zucchini    Muffins    Breakfast    Low Fat  
Last updated 6/12/2012 1:17:51 AM. Recipe ID 48417. Report a problem with this recipe.
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      Title: Corn and zucchini muffins
 Categories: Breads, Breakfast, Low-fat, Cyberealm
      Yield: 12 Each
 
  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
  




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Recipe ID 48417 (Apr 03, 2005)

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