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Recipe of the Month
Mini Vegetable Cakes
1 package (8.5 ounces) corn-muffin mix
1 egg white
3 tablespoons water
3/4 cup shredded zucchini
1/2 cup chopped canned beets
2 tablespoons canola oil
Directions
Combine half corn-muffin mix with egg white and water. Stir in shredded zucchini and beets. Drop batter by the tablespoon in hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.
