🫙 From the Spice Rack

Corn and Zucchini Muffins

Name: Corn and Zucchini Muffins
Ingredients: 1 1/4 c 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 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)

maineasy

Ingredients8 items

Ingredients

11/4 c low-fat milk
2tbsp vegetable oil
2large egg whites or 1 each egg
1cup all-purpose flour
1cup whode wheat flour
3tsp baking powder
1/2tsp salt
1/2cup shredded zucchini (1/2 med)

Directions

1
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
2
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
3
Beat milk, oil and egg in medium bowl
4
Stir in flours, baking powder and salt
5
Fold in zucchini and corn
6
Divide batter evenly among muffin cups (cups will be very full)
7
Bake 22 to 24 minutes or until golden brown
8
Remove from pan.

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