Corn And Zucchini Muffins

Ingredients

300 ml low-fat milk
30 ml vegetable oil
2 egg whites
1 egg
130 gr all purpose flour
130 gr whode wheat flour
14 gr baking powder
1 gr salt
65 gr zucchini
75 gr kernel corn

Instructions

Heat oven to 400�. Spray bottoms only of dozen medium muffin cups, 6 cm x 3 cm 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.