Serves: 10
Total Calories: 412

BLUEBERRY ZUCCHINI MUFFINS:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2/3 cup vegetable oil
4 large eggs
3 cups shredded zucchini
2 cups blueberries (optional)

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In a medium bowl, with a fork, mix oil, eggs, zucchini. Stir zucchini mixture into flour mixture just until flour is moistened.

Instructions for Freezing Batter:
Line a cupcake pan with cupcake liners. Fill each liner approximately ? full. Cover with plastic wrap and place in freezer. After batter freezes, place the muffins in a gallon freezer bag and freeze for up to 3 months.

Instructions for Baking:
1. Preheat oven to 350 degrees. Prepare your muffin pans with cupcake papers.
2. Spoon batter into lined cupcake pans, about ? of the way full. Bake for 20 - 25 minutes or until toothpick in the center comes out clean. Remove from pan and let cool on wire rack.
3. This recipe will make 32 regular sized muffins
4. If you are baking frozen muffins allow 5 to 7 minutes longer for baking.

It is so easy and delicious!

Nutritional Facts:

Serves: 10
Total Calories: 412
Calories from Fat: 139

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