2 c. unbleached flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. coarsely chopped toasted almonds
1 1/2 c. shredded zucchini, pressed free of excess liquid
1/2 c. oil
Apple juice
1 tsp. cinnamon
2/3 c. brown sugar
2 eggs

In a mixing bowl, combine flour, baking powder, cinnamon and salt; mix well, then stir in sugar and almonds. Sprinkle zucchini over mixture and fold in. Separately, in a 2 cup measure, beat oil with the eggs and then add apple juice to reach the 1 1/2 cup mark. Stir liquid ingredients into flour mixture and mix only enough to moisten all ingredients. Spoon into greased muffin cups, filling them about three quarters full. Bake in a preheated oven 400 degrees for about 25 minutes or until nicely browned on top. Yield: 18 muffins.