Mom's Muffins, My Way

These muffins remind me of color antique pyrex mixing bowls, family dinners, and the phrase "But Mom, I am sooooo hungry! Just one, pleeeeeease?"
My mom made these pretty regularly and, by the time dinner ended, there were never any left but I always wanted more.

Smear these with cream cheese for a yummy breakfast =).

Zucchini Muffins
Yields 8-9 regular muffins

1/4 cup brown sugar

1 egg, slightly beaten

¼ cup oil

2 tablespoons honey

¼ cup all purpose flour
¼ cup and 3 tablespoons wheat flour
1 tablespoon flax seed *optional. If you skip, just replace with either flour

¼ tspn baking powder

¼ tspn baking soda

¼ tspn salt

¼ tspn nutmeg

1 c grated zucchini

1/3 c raisins

2 tablespoons millet *optional

Directions

Mix first 4 ingredients together in a bowl.

In a second bowl, mix the next 7 ingredients, then mix into the first bowl.

Fold in zucchini and raisins and millet.

Fill greased or lined muffin tins ½ or ⅔ full.

Bake at 350F for 25-30 minutes.