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Zucchini Yogurt Multigrain Muffins
October 20, 2006

These muffins are quite tasty as stated. I have made them twice and will continue to make them. The first time I made them I substituted oats for oat flour and cut the sugar to 1/8 cup. These were quite popular, but since I like to freeze my batter into the paper cups I wanted to see if I could adapt this recipe to freeze quicker and I wanted to try and cut the sugar some more. The second time I substituted oats for oat flour, cut the all-purpose flour to 1-1/4 cup, added 1/4 cup of wheat germ, switched my 1/8 cup of white sugar to brown sugar, cut the oil to 1/4 cup and cut the honey to 1/2 cup. These didn’t seem to freeze any quicker. So, the final recipe that I will be sticking with is using the oats, 1/8 cup of white sugar, keeping the wheat germ and only using 1/4 cup of oil. These were popular with the 15 month old, all the way to the grandparents.

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