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Zucchini Yogurt Multigrain Muffins
April 09, 2008

I followed the recipe. The only changes I made was that I cut the sugar back to 1/2C. and I used Vanilla yogurt. You must remove the excess liquid from the zucchini. To do this easily and remove alot of it's juice, just put the shredded zucchini into a potato ricer and squeeze. (You'll be amazed how much a potato ricer can squeeze out!) Also, if you want a nice dome top for this muffin or any quick breads, heat oven to a HOT 450' oven, put muffins in and immediately reduce Temp to what the recipe states, in this case 400' for 18min. I think these muffins are really good. I left out the nuts as I don't like crunch in my muffins! THX

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