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Low Fat Recipes

Low fat dinner recipe

Yield: 12 each

Corn and Zucchini Muffins ingredients
1 1/4 cup Low-fat milk

2 tbsp. Vegatable oil

2 large Egg whites or 1 each egg

1 cup All-purpose flour

1 cup Whole-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

How to Prepare Corn and Zucchini Muffins
1. Heat oven to 400ø.

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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