These muffins freeze well. Thaw and serve at room temperature or reheat.

2 eggs
1/2 c. each packed brown sugar and honey
1/2 c. melted butter
1 tsp. vanilla
1 3/4 c. all purpose flour
1 tsp. each soda and salt
1/2 tsp. each baking powder and ground nutmeg
1 1/2 tsp. ground cinnamon
1 c. granola type cereal
1/2 c. chopped nuts
2 c. shredded zucchini

In large bowl, beat eggs lightly; then beat in the brown sugar, honey, melted butter and vanilla. In another bowl, stir together the flour, soda, salt, baking powder, nutmeg and cinnamon. Add these dry ingredients to the egg mixture and stir until just evenly moistened. Then stir in the granola, nuts and zucchini. Evenly spoon batter into 18 well greased muffin cups (2 1/2 to 3 inches in diameter), filling in each about 3/4 full. Bake in a 350 degree oven for about 25 minutes or until a wooden pick inserted in the center comes out clean. Serve warm or cool completely, wrap airtight and freeze. Makes 18 muffins.