Corn and Zucchini Muffins

Yield:	12 Each
Categories:	Breakfast, Low-Fat, Breads

1 1/4	c	Low-fat milk
2	tb	Vegetable oil
2	lg	Egg whites or 1 each egg
1	c	All-purpose flour
1	c	Whode wheat flour
3	ts	Baking powder
1/2	ts	Salt
1/2	c	Shredded zucchini (1/2 med)
1/2	c	Cooked whole kernel corn

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