Corn & zucchini muffins from bob hogan

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CORN & ZUCCHINI MUFFINS FROM BOB HOGAN
  Categories: Breads, Low fat
       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 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
  
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