This is a print preview of "Corn And Zucchini Muffins From Bob Hogan" recipe.

Corn And Zucchini Muffins From Bob Hogan Recipe
by Global Cookbook

Corn And Zucchini Muffins From Bob Hogan
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  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

  1. Heat oven to 400 .
  2. 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..
  3. Beat lowfat milk, oil and egg in medium bowl. Stir in flours, baking pwdr and salt.
  4. Mix in zucchini and corn. Divide batter proportionately among muffin c.
  5. (c. will be very full).
  6. Bake 22 to 24 min or possibly till golden. Remove from pan.
  7. Fat, g 3 Thiamin 10%
  8. Unsaturated 2 Riboflavin 8%
  9. Saturated 1 Niacin 6%