Serves: 5
Total Calories: 653
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat pastry flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups milk
1/4 cup canola oil
1/2 cup honey
1 tablespoon molasses
1 large egg
GOODIES
3/4 cup grated yellow squash and/or zucchini
3/4 cup chopped roasted walnuts
3/4 cup raisins

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 653
Calories from Fat: 227

More Recipes from the The Complete Muffin Cookbook Cookbook:
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Apple-Walnut Crumble Muffins
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Crazy About Nuts and Seeds
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