Cranberry and Zucchini Lemon Muffins

Cranberry and Zucchini Lemon Muffins (Adapted from CL)

1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 cup sugar
1/2 cup dried cranberries, chopped
1 tablespoon baking powder
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup shredded zucchini
3/4 cup vanilla soymilk
3 tablespoons canola oil
1 large egg

Preheat the oven to 400

In a large bowl, whisk together flours, sugar, cranberries, baking powder, zest, salt and nutmeg.

In a medium bowl, whisk together zucchini, soymilk, oil and egg. Pour into the dry ingredients and stir just until combined.

Evenly divide batter between 10 to 12 muffin cups lightly coated with nonstick spray. Bake for 14-18 minutes or until lightly golden. Carefully remove the muffins immediately and place on a wire rack to cool completely.

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