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

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 eggs and then add enough apple juice to reach the 1 1/2 cup measure. Stir liquid ingredients into flour mixture and mix only enough to moisten all ingredients. Spoon into greased muffin cups, filling them about 3/4 full. Bake in a preheated 400 degree oven for about 25 minutes, or until nicely browned on top. Makes about 18 muffins.