Honey Wheat Zucchinni Muffins

I tried a recipe from Me and My Pink Mixer for honey wheat zucchini muffins.  I chose her recipe, though it looked almost exactly the same as another, because hers used 3/4 instead of a full cup of honey.  (I'm trying to wean us from the need for everything to be super sweet--a little sweet is enough)

This recipe is made with 100% whole wheat flour.  Because muffins use chemical leaveners to rise, instead of yeast and gluten, there's no reason to use anything but the wheat.

Honey Wheat Zucchini Muffins

3 cups whole wheat flour

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 cups shredded zucchini

1/2 cup butter, melted

3/4 cup honey

2 eggs

In a large mixing bowl combine flour, cinnamon, baking soda, salt, nutmeg and baking powder.  Stir and then add zucchini and toss together.  In a separate bowl, melt butter, stir in honey and eggs.  Make a well in the dry ingredients, pour in the wet, and mix just until moistened. Scoop dough into paper-lined muffin tins. Bake at 400 degrees for 16-20 minutes.

This recipe made 1 dozen muffins plus 1 dozen mini muffins.   We cooked the minis for 10 minutes and the regular for 16 min.