Corn and Zucchini Muffins From Bob Hogan
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 400 SectionsAbout Us© Quench Magazine |