Zucchini Muffins

• 1 cup white flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 14 teaspoon salt
• 14 teaspoon nutmeg
• 12 cup sugar
• 14 cup raisins
• 1 egg
• 1 14 cups shredded zucchini, packed
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice
• 1 tablespoon agave nectar
• 1 14 cups fat-free soymilk
• 2 teaspoons margarine
• 1 tablespoon demerara sugar
• 1 tablespoon flour
• 12 teaspoon cinnamon

1. Preheat oven to 400F Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, nutmeg, sugar, and raisins.
3. In a medium bowl, whisk the egg until foamy.
4. Add the zucchini, lemon zest, lemon juice, agave nectar, and soymilk and stir to combine.
5. Add the wet ingredients to the dry and stir just until combined.
6. Do not over-stir.
7. Batter will be very heavy.
8. Spoon into muffin cups, dividing batter equally among the cups.
9. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping and bake until a toothpick comes out clean, about 20 minutes.

white flour, whole wheat flour, baking powder, baking soda, salt, nutmeg, sugar, raisins, egg, zucchini, lemon zest, lemon juice, nectar, soymilk, margarine, demerara sugar, flour, cinnamon

Taken from www.food.com/recipe/zucchini-muffins-250259 (may not work)