Zucchini Nut Muffins
|Brown sugar||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Melted margarine||1⁄2 Cup (8 tbs)|
|Flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Rolled oats||1 Cup (16 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Raisins||1⁄2 Cup (8 tbs)|
|Zucchini||2 Cup (32 tbs), shredded|
In a large bowl, beat eggs, then beat in sugar, honey, margarine and vanilla.
In another bowl, mix flour, soda, salt, baking powder, nutmeg and cinnamon.
Add to egg mixture and stir until moist.
Stir in oats, nuts, raisins and zucchini.
Spoon into well-greased muffin tins (or use paper liners), filling 3/4 full.
Bake at 350 degrees for25 minutes, oruntil toothpick comes out clean .
Freezes very well, but cool completely first.
Nice to have on hand for break fast.