Carrot Zucchini Muffins

Ingredients:
2/3 cup skim milk
1 egg
2 tablespoons canola oil
2 cups self raising flour
2 tablespoons sugar
1/2 cup carrot, shredded
1/2 cup zucchini, shredded

Directions:
Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray. Beat milk, egg and oil in a large bowl until smooth. Stir in self raising flour and sugar just until moistened (should be lumpy). Fold in carrot and zucchini. Fill cups about 3/4 full and bake for 20-25 minutes. Remove from pan and cool on a wire rack.

Makes 12 servings
Serving Size: 1 muffin

Nutritional Analysis Per Serving:
Calories: 114
Total fat: 4 grams
Saturated fat: 1 gram
Cholesterol: trace
Sodium: 269 mg
Carbohydrate: 18 grams
Protein: 3 grams
Dietary fiber: 1 gram