Zucchini or Apple Muffins

I went through a muffin phase lately. Life was  little stressful, I needed some treats, and there's just something about muffins. I think I ended up making about 3 batches of muffins in a week's time. Don't tell. 

I love these because they are so versatile--use zucchini or apple, leave out the raisins or nuts if you hate them, or add chocolate chips if you feel a little wicked (because I have).

Zucchini or Apple Muffins

Yield: 12-16 muffins

1 3/4 cup whole wheat flour (finely ground)

1/4 cup wheat germ or ground flaxseeds, or half of each 

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup to 3/4 cup sugar (depending on your taste)

1 cup unsweetened applesauce 

2 tablespoons oil

1/3 cup milk (dairy, soy, or almond)

1 cup firmly packed grated zucchini or shredded apple

3/4 cup raisins (could substitute chocolate chips for a treat)

1/3 cup chopped nuts, optional

Preheat oven to 350 degrees F and prepare 12-16 muffin tins. Combine flour, wheat germ/flax, baking powder, baking soda, cinnamon, and sugar and stir together. 

Make a well in the center and pour in the applesauce, oil, and enough milk to make a smooth, slightly stiff batter. Stir until completely mixed, then stir in zucchini, raisins, and nuts, if using.

Divide among muffin cups, filling about 2/3 full. Bake 18-25 minutes, or until a toothpick inserted into the center of one tests clean. Cool for a few minutes in the pans then transfer to cooling racks or a plate.