Zucchini Cheddar Muffins

• 1 medium zucchini
• 1 cup all-purpose flour
• 12 cup whole wheat flour
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 1 pinch salt
• 14 teaspoon nutmeg
• 14 brown sugar
• 14 cup low-calorie artificial sweetener (Splenda)
• 2 cups grated cheddar cheese (preferably old)
• 2 eggs
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla

1. Preheat over to 350F.
2. Grate zucchini (with skin) and place in a mesh strainer.
3. Squeeze out excess water and set aside to further drain.
4. In large bowl, combine flours, baking powder, baking soda, salt, nutmeg and sugars with a fork.
5. Add zucchini and 1 1/2 cups of cheese.
6. In a small bowl, lightly beat eggs,oil and vanilla.
7. Fold wet ingredients into dry and mix gently until just combined.
8. Batter will be thick.
9. Spoon into prepared muffin tins and top each muffin with remaining cheese.
10. Bake for 20-25 minutes or until toothpick inserted comes out dry.

zucchini, flour, whole wheat flour, baking powder, baking soda, salt, nutmeg, brown sugar, splenda, cheddar cheese, eggs, vegetable oil, vanilla

Taken from www.food.com/recipe/zucchini-cheddar-muffins-422735 (may not work)