ZUCCHINI CRANBERRY AND ALMOND MUFFINS

Ingredients

• 1 1/2 cups flour
• 1 cup whole wheat flour
• 1/2 cup packed golden brown sugar
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1 1/4 cups buttermilk
• 1/2 cup fancy molasses
• 2 tbsp oil
• 1 egg
• 1 1/2 cups shredded zucchini
• 1 cup dried cranberries
• 1 cup sliced almonds, toasted

Directions

1. Preheat oven to 375ºF. Combine first 11 ingredients (flour through cloves) in a bowl. Whisk together buttermilk, molasses, oil and egg until blended. Stir in zucchini. Add zucchini mixture to flour mixture and stir just until combined. Fold in cranberries and almonds. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full.
2. Bake for 17 - 20 minutes or until a cake tester inserted in centres comes out clean. Cool muffins in pans for 5 minutes. Remove from pans and cool on racks. May be frozen.