Sweet and dense, these muffins accompany any meal–and they’re a great way to use up zucchini when your garden explodes with it.
2 ½ C. white flour
1 ½ C. yellow cornmeal
1 C. sugar*
1 T. cinnamon
2 tsp. baking powder
1 tsp. each baking soda and salt
3 C. shredded/finely chopped zucchini
1/3 C. honey
1 C. oil
1 6 oz. carton lemon yogurt*
4 eggs
Preheat the oven to 350º. In a large bowl, stir the dry ingredients together and then stir in the zucchini. In a small bowl, blend the honey, oil, yogurt and eggs, and then stir them into the flour mixture until well moistened. Spoon into muffin tins and bake 12-15 minutes, or just until tops are set. Leave in pans about 10 minutes and then cool muffins on a rack. Makes 2 dozen.
*Kitchen Hint: You can substitute ½ C. Splenda Baking mix for the sugar and use nonfat yogurt.