I made these yesterday for company and they really made a hit. Next time
I will double the recipe, so hopefully can put some in the freezer for
another day, when I get a muffin craving. They have 145 calories each,
and not sure how that compares to other muffins, but I consider this to
be a "healthier" recipe, and could even make them "slimmer" if used a
sugar substitute, I suppose, but I won't use it.

Zucchini Muffins

1 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup sugar
1-1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1-1/3 cup unpeeled shredded zucchini
1/2 cup fat-free milk
2 tbsp. canola oil
2 tbsp. honey
1 large egg

Topping: 1 tbsp. sugar
1/4 tsp. cinnamon

Spray 12 muffin cups with non-stick cooking spray. Heat oven to 400º.

Lightly spoon flour into measuring cups and gently level with table
knife. Combine both flours with the next 5 ingredients (through salt)
in a large bowl; stir with a whisk. Combine zucchini (I drained it on
paper towel) milk, honey, oil and egg in a small bowl; blend with whisk.
Make a well in the center of the dry ingredients and add wet ingredients
all at once, stirring just until moist. Spoon into the prepared muffin
cups.

Combine the 1 tbsp. sugar and 1/4 tsp. cinnamon and sprinkle on top.
Bake at 400º for approximately 15 minutes, or until golden brown and
toothpick inserted in one, comes out clean. Remove from pans immediately
and cool on wire rack. Makes 12 tasty muffins.

I found a recipe also for muffins made with the cinnamon flavored baking
chips, I want to make next, but couldn't find the chips at Fred Meyer,
but I think Wal-Mart has them. I love anything that has cinnamon in it!

Judy