Corn-Zucchini Muffins

First of all let me state that this recipe came from 1001 muffin book .Lets get on the with the recipe.

 first i preheat oven to 375 degrees F. then place muffin /cupcake baking cups in my pan.

then started the recipe by adding the dry ingredients in large bowl, the three flours( yes thats right three flours) ,baking powder, garlic powder, salt ,zucchini and the corn.

Then in medium bowl ,beat egg whites until stiff, but not dry before beating in the milk and melted butter

Then combine the dry and wet ingredients just until moist

While the muffins are baking( bake for 15-20 minutes)

 start Vegetable and beans with franks

melt butter

in large skillet over medium low heat

Saute carrots, celery and onion until tender

I had sauted the carrots some before adding the celery and onions.

 Stir in pork-n-beans, franks and molasses

I also added some left over spaghetti sauce with meat ( left overs)

and heat through.

now the muffins should be about done 

if not already done.

Place a muffin in a bowl

then add the vegetable -bean and franks 

and dig in.......

I know u want the recipe,

 right.

Corn -and-zucchini muffins

makes 11-12

1 cup all-purpose flour

1/2 whole wheat flour

1/2 cup graham flour

1 Tablespoon baking powder

1/2 cup shredded zucchini

1/2 cup whole -kernel corn

2 large egg whites

1 1/4 cup milk

2 Tablespoon butter or margarine, melted

vegetable and beans with franks

1. Preheat oven to 375 degrees f.. Lightly grease muffin tin or use baking cups Twelve 2 3/4 inch muffins

2. In large bowl , blend together three flours, baking powder, garlic powder, salt and zucchini and corn. In medium bowl, beat egg whites until stiff , but not dry before beating in milk and butter. Combine two mixtures until just moisten.

3. Spoon batter into prepared muffin cups , filling about 3/4 full. Bake 15-20 or until cake tester or wooden toothpick inserted into center comes out clean. Cool in pan on wire rack for 5-7 minutes. Serve warm or invert onto rack to cool completely. 

suggestion to serve with vegetable and beans with franks.

Vegetable and beans with franks

2 Tablespoon butter or margarine

1/2 cup julienne carrots, partially cooked( i cooked these some before melting butter)

3 stalks celery, finely chopped

1 small onion, peeled and finely chopped

one 10 1/2 oz can pork and beans

1/2 pound chicken franks, sliced 

1 Tablespoon molasses

in large skillet, melt butter, and saute carrots, celery and onion until tender. Stir in pork and beans, franks and molasses and heat through.Pour into bowl. this would would be good to eat by itself.