Zucchini Muffins*

Chef Meg's Zucchini Muffins 
These muffins are very filling!

The whole wheat flour makes for a dense muffin, which I like. You only need to eat one! If you want a lighter muffin try using whole wheat pastry flour, which is more finely ground and available in the bulk bins at larger grocery stores.

INGREDIENTS
1 1/2 c zucchini, grated
1 1/2 c rolled oats (not instant)
1 1/2 c whole wheat flour
2 t baking soda
2 t cream of tartar
1 1/2 t cinnamon
1/4 t nutmeg
1/2 c honey
1/4 c pineapple juice concentrate
1 t vanilla
3/4 c applesauce, unsweetened
8 oz crushed pineapple, drained
2 egg whites
6 dried apricots, finely chopped
1/4 c pecans, chopped
2 T flax meal

DIRECTIONS
Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture. In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites. Combine the wet mixture with the dry; stir only until combined. Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes.

Number of Servings: 18