Zucchini Yogurt Muffins

• 1-1/3 cup Sugar
• 1/4 cups Dark Brown Sugar
• 2 whole Eggs, Beaten
• 2 teaspoons Vanilla
• 1 cup Zucchini, Pureed (for 1 Cup You'll Need About 2 Whole Zucchini)
• 6 ounces, weight Light Vanilla Yogurt
• 2/3 cups Unsalted Butter, melted
• 1-1/2 cup Flour
• 1-1/2 cup Whole Wheat Flour
• 1 pinch Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Nutmeg
• 2 teaspoons Cinnamon
• 1 cup Chopped Walnuts

1. Preheat the oven to 350u0b0F. Place baking liners into two 12-count muffin pans (recipe makes about 16) and spray the liners lightly with non-stick cooking spray. Set pans aside.
2. In a large bowl combine sugars, eggs and vanilla. Stir in the zucchini, yogurt and butter. Set aside.
3. In a separate bowl, mix flours, salt, baking soda, baking powder, nutmeg and cinnamon. Stir the dry ingredients into the zucchini mixture. Stir in walnuts.
4. Divide the batter equally among the cups. Bake for 25-28 minutes, or until a toothpick inserted in the middle comes out clean.

sugar, ubc, eggs, vanilla, zucchini, vanilla yogurt, unsalted butter, flour, whole wheat flour, salt, baking soda, baking powder, nutmeg, cinnamon, walnuts

Taken from tastykitchen.com/recipes/breads/zucchini-yogurt-muffins/ (may not work)