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So here's the deal with these muffins, they have the texture of cupcakes!!  I'm not kidding!  They are chocolatey and moist without being loaded with extra fat.  They are also perfect for this time of year being made with not only zucchini but and apple as well.

Pre-heat oven to 350 degrees

Line cupcake tin with paper liners.  Recipe makes 12-16 muffins.

Ingredients

2 cups whole wheat pastry flour ( or flour if you don't use whole wheat )

1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

1/4 honey

1 tbs vanilla

1 cup non fat milk

1/2 cup oil

2 Baker's square chocolate melted

1 1/2 cup shredded zucchini

1 shredded apple

3 whole eggs

1/3 cup chopped walnuts

Assemble dry ingriedenst in a large mixing bowl.  Add milk, honey, melted chocolate, zucchini, apple, and whole egges and mix into dry ingredients until incorporated.  Mix walnuts into batter.

Scoop out batter into cupcake liners filling up to between 1/2 and 3/4 of the way to the top.  Place into 350 degree oven for 15 minutes.  After 15 minutes give the muffins the toothpick check.  Insert toothpick if toothpick is clean when removed muffins are done.  Muffins may need and extra 2-3 minutes.

I use Bob's Red Mill whole wheat pastry flour.

  12 Servings