Stacy'S Muffins

• 1/2 c. nonfat dry milk
• 1/2 c. firmly packed brown sugar
• 1/2 c. water
• 3 Tbsp. vegetable oil
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1 egg white
• 1 c. flour
• 1/2 c. whole wheat flour
• 1/4 c. wheat germ
• 1/4 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. ginger
• 1 tsp. nutmeg
• 1 c. shredded zucchini or carrots or combination or 3/4 c. mashed banana or canned pumpkin
• optional additions: 1/2 c. fresh or frozen blueberries, raisins, chopped cranberries, chopped apple, chopped rhubarb or combination; sesame seed

1. Stir together nonfat dry milk, brown sugar, water, oil, egg white and vanilla in medium bowl.
2. Combine flours, wheat germ, baking soda, baking powder and spices; stir into sugar mixture. Stir in remaining ingredients (carrots, zucchini, bananas or pumpkin plus optional fruits) except sesame seed.
3. Pour into 12 paper muffin cups or greased muffin pans.
4. Sprinkle with sesame seed. Bake 15 to 20 minutes at 400u0b0.
5. (Keep them moist by not overbaking.) Remove from pans.
6. Cool.

nonfat dry milk, brown sugar, water, vegetable oil, vanilla, cinnamon, egg, flour, whole wheat flour, baking powder, baking soda, ginger, nutmeg, zucchini, additions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550476 (may not work)