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Recipe Name: Corn And Zucchini Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 1/4 Cup(s) Low-fat milk
2 Tablespoon(s) Vegetable oil
2 Egg whites or 1 each egg
1 Cup(s) All-Purpose Flour
1 Cup(s) Whode wheat flour
3 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/2 Cup(s) Shredded zucchini, 1/2 med
1/2 Cup(s) Cooked whole kernel corn
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 78
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 1mg
Sodium: 271.8mg
Potassium: 74.9mg
Carbohydrates: 10.8g
Fiber: <1g
Sugar: 1.5g
Protein: 2.7g


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