Zucchini and Apricot Muffins

• 250 grams (about 2 cups) whole-wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 75 grams (1/3 cup) canola or sunflower oil
• 180 grams (3 extra-large) eggs
• 75 grams (1/3 cup) raw brown sugar or muscovado sugar
• 50 grams (1/4 cup) milk
• 2 teaspoons vanilla
• 250 grams (1/2 pound) zucchini, grated (about 2 cups)
• 100 grams dried apricots, cut in 1/4-inch dice (about 1/2 cup)

1. Preheat the oven to 375 degrees.
2. Oil muffin tins.
3. The recipe makes about 14 1/2-cup muffins.
4. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
5. In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla.
6. Quickly whisk in the sifted dry ingredients.
7. Fold in the grated zucchini and the dried apricots.
8. Fill muffin tins about 3/4 full.
9. Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean.
10. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.

flour, baking powder, baking soda, ground cinnamon, nutmeg, salt, canola, eggs, brown sugar, milk, vanilla, zucchini

Taken from cooking.nytimes.com/recipes/12635 (may not work)