Serves: 15
Total Calories: 183

* See note below.
1 cup flour
1 cup whole wheat flour
3/4 cup brown sugar packed
3 sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 teaspoon maple extract
3/4 cup nuts chopped
1 cup zucchini shredded
1/4 teaspoon cinnamon ground

* Cooking Time: About 6 minutes Power: 100% (700 watts) Standing Time: 3 minutes total Place a double thickness of cupcake paper liners in each of six microwave muffin cups or 6-ounce custard cups.

In a large bowl, stir flour, whole wheat flour, 1/2 cup of the brown sugar, granulated sugar, baking soda and salt until blended set aside.

In a medium bowl, stir milk, oil, egg and maple flavoring until well blended set aside.

In a small bowl, stir remaining 1/4 cup brown sugar, 1/4 cup of the nuts and cinnamon until combined set aside for topping.

Stir liquid mixture, zucchini and remaining 1/2 cup nuts into flour mixture just until moistened. Spoon about 1/4 cup of the batter into each prepared muffin or custard cup. Sprinkle each with 1/2 tablespoon of the topping mixture.

Place muffin cups in a circle in microwave oven. Microwave, uncovered, at 100% power (700 watts) for 2 minutes or until a wooden pick inserted in center comes out clean, rotating each cup one-half turn after 1 minute. Let muffins stand for 1 minute. Remove muffins from muffin cups and cool on a wire rack. Repeat with remaining paper liners and batter. For final three muffins, microwave at 100% power for 1 1/2 to 2 minutes, rotating after 1 minute. Serve warm.

Store loosely covered in a cool place up to 2 days or cover tightly and freeze up to 1 month.

Nutritional Facts:

Serves: 15
Total Calories: 183
Calories from Fat: 67

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