Cinnamon Zucchini Muffins

Did you read my Wish List from last night? If not, check it out...and tell me your wishes:)

Today is supposed to be a glorious day here in Iowa, mostly sunny with a high in the 70's. Not to shabby. Little man and I will definitely be spending our time outside. Let's hope this weather continues as we have a family wedding - OUTSIDE - on Saturday. These always make me nervous. As far as I know, there is no Plan B if it rains. So rain stay away!

So, are you a muffin lover or hater?

I'm a lover. And the husband is a lover too...I think he's eaten about 3 a day of these since I made them. This recipe is another variation to my base muffin recipe. I use it for every muffin I ever make, they always turn out moist and delicious.

Cinnamon Zucchini Muffins (makes a dozen)

2 egg whites

1/4 c. canola oil or applesauce

1 c. yogurt (I used vanilla flavored)

1/2 c. flax seed

1 1/2 c. flour

1/3 c. brown sugar

1 1/4 t. baking soda

1/2 t. salt

1 T. cinnamon

1 t. nutmeg

1 c. shredded zucchini

Heat oven to 400 degrees. Grease muffin pan or muffin liners (I've done it with and without liners and they turn out fine each time). Mix wet ingredients, add dry ingredients and gently stir to combine. Fold in zucchini. Bake 18-20 minutes and immediately remove from the muffin pans.

Here are some of the other variations I've made:

Blueberry

Banana Nut

Raspberry

Banana-Blueberry

Banana-Zucchini

What can I say, I'm also a banana lover. If you don't have zucchini on hand, throw in whatever your little heart desires. Trust, me they'll turn out fine. Before I leave my foodies, I'm roasting my first chicken today. Help! Any suggestions would be greatly appreciated. And tune in tomorrow - it's Farmer's Market Time!