Versatile Vegetable Corn Muffins

You can use various vegetables to make these muffins both moist and lower in fat.

• 1 cup whole wheat flour
• 1 cup cornmeal
• 4 tsp. baking powder
• 1/4 cup sugar
• 1/2 tsp. salt
• 1 egg
• 1/2 cup skim milk or soymilk
• 2 Tbsp. canola oil
• 1/2 cup of one of the following fresh, frozen, or canned vegetables that has been cooked and mashed: butternut squash, sweet potato, pumpkin, zucchini, or spinach.

Preheat oven to 400 degrees.

Grease 12 cup muffin tin with non-stick cooking spray.

Mix together dry ingredients in a medium bowl.

Mix together wet ingredients in a small bowl.  Add to the dry mixture and stir until just blended.

Pour mixture into muffin tin, filling cups 3/4 full.

Bake for 20 to 25 minutes. 

Per muffin:
Makes 12 muffins 

• calories - 120
• carbohydrate - 20 g
• protein - 3 g
• fiber - 2 g
• fat - 3 g

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