Zucchini Nut Muffins

Zucchini Nut Muffins (Adapted from Eden Foods)

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 salt
1/2 cup chopped walnuts, toasted
1/2 cup coarsely chopped dried cherries
1 1/2 cups grated zucchini
3/4 cup plain or vanilla soy milk (can use regular milk, if desired)
1 Tablespoon apple cider vinegar
1/2 cup applesauce
1/3 cup pure maple syrup
1/4 cup canola oil
1 teaspoon vanilla

Preheat oven to 375

In a large mixing bowl, whisk together flours, baking powder, cinnamon, salt, cherries and walnuts. Stir in zucchini.

In a medium bowl, stir together milk and vinegar - set aside and let stand for 5 minutes.

Into the milk mixture, whisk in applesauce, maple syrup, oil and vanilla. Pour into the dry ingredients and mix just until combined. Evenly divide the mixture between the wells of a 12 cup muffin tin lightly coated with cooking spray.

Place into the oven and bake until the tops spring back when lightly pressed in the center or a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 18 to 26 minutes.

Remove muffin tin from the oven and let cool 5 minutes before turning the muffins out onto a wire rack to cool.

Makes 12 muffins.

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