zucchini overload...

Our garden is overflowing with zucchini and yellow squash. This is a huge blessing I know. However it is challenging my ever expanding culinary skills. So this week after using them in kabobs, quiche, squash patties and thinly sliced in salad, I began to think outside of dinner. I wanted to find a muffin that we could have for a quick breakfast or snack that wasn't loaded with sugar and was made with whole grains. So I did a search and hit the jackpot. These Zucchini Yogurt Multigrain Muffins are moist, delicate and filled with good things. I hope you enjoy making them with the bounty of your own garden.

Bon Appetite!

Zucchini Yogurt Multigrain Muffins
adapted from allrecipes.com

1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt1 cup white sugar 
**3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots1
/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)

1.Preheat oven to 400 degrees. Lightly grease 24 muffin cups (Don't use paper liner. These muffins "cling to the sides too much and you loose part of them pealing away the paper.)

2. In a bowl sift together the first eight ingredients. If you don't have a sifter just whisk them together in a bowl. In a separate bowl, beat together the next seven ingredients. Mix with the flour mixture, fold in the zucchini, carrots, nuts and raisins.

3. Bake 18-20 minutes in the oven, until a toothpick inserted in the center of the muffin comes out clean. Cool and enjoy!

**I deleted the white sugar and found that the muffins were sweet enough with the carrots and honey. It did not change the consistency of the muffins either. You can also add 1/4 of wheat germ to punch up the fiber content as well.