Savory Vegetable Egg Muffins

•  2 large zucchini, shredded and squeezed
• 2 large carrots (shredded) 
• 1 large red bell pepper (finely diced)
• 1/4 cup red onion (finely diced) 
• 2 large eggs and 2 oz egg whites
• 1/4 cup low-fat milk 
• 1/2 cup whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp smoked paprika
• 1/4 cup reduced-fat shredded cheddar

1. Preheat the oven to 375°F and line a muffin tin with 8 paper liners or lightly grease the cups with cooking spray (you can also use silicone pan or cups).
2. Shred the zucchini and carrot, then squeeze out excess moisture using a clean towel.
3. Dice the red bell pepper and red onion, and combine all the vegetables in a bowl.
4. In a medium bowl, whisk together the eggs, egg whites, and low-fat milk until well combined.
5. Pour 3/4 of the way up in prepared cups
6. Bake for 15-20 minutes or until firm but not browned.