Low Carb Muffins Recipes
Corn & Zucchini Muffins From Bob Hogan Recipe
This Corn & Zucchini Muffins From Bob Hogan Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Corn & Zucchini Muffins From Bob Hogan Recipe, is that they can
all be seen as diet recipes in one form or another.
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Corn & Zucchini Muffins From Bob Hogan
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
Instructions:
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
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