Zucchini “Spice” Muffins
(altered slightly from a recipe from “Maida Heatter’s Cakes”)
2 cups white whole-wheat flour
1 cup white flour
Scant 1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1-1 1/2 cups granulated sugar
1 cup canola oil or melted butter
1 tsp vanilla extract
Scant 1 lb zucchini, grated (fine is best), with liquid, to make 2 packed cups
1. Preheat oven to 350-degrees. Sift together flour, salt, baking soda, baking powder and cinnamon. Set aside.
2. Beat eggs in a large bowl. Add in sugar, oil and vanilla. Mix well.
3. Add dry ingredients to the wet. Stir until just mixed. Add zucchini, including liquid. Stir until just mixed.
4. Put batter into oiled pans. I use mini muffin pans. Bake 12-15 minutes, until they begin to firm up and take on a brown tinge.
Remove from oven. Cool briefly.