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The Recipe Instructions |
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Ingredients
1 1/4 cup low-fat milk
2 tbsp vegetable oil
2 large egg whites or 1 each egg
1 cup all-purpose flour
1 cup whode wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 cup shredded zucchini (1/2 med)
1/2 cup 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
Servings: 12
Diet Corn & Zucchini Muffins From Bob Hogan Recipe brought to you by Diet Recipes To-Go
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Carotenoid foods (includes carrots, kale and tomato puree) These colorful natural foods are rich in carotenes (alpha and beta) believed by nutritionalists to play a role in helping prevent cancer, specifically of the the lungs. The majority of these are also good for weight loss, so should be included in every diet system. |
