Zucchini muffins

Some people like to cook, and some bake, and some do both. My mother does both (I, alas, am not a baker, so I leave the baking to her). She's been making these muffins for years, tweaking the recipe here and there until perfect. Here's how you do it:

Dry ingredients:
2 1/2 cups flour
1 1/2 cups sugar
1 cup walnuts
1/2 oatmeal (instant is fine)
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon


Wet ingredients:
4 eggs
1 medium zucchini, shredded (use a cheese grater)
3/4 cups oil
1 teaspoon vanilla
1 shredded apple or one single serving cup of apple sauce (optional)

Combine the dry and wet ingredients until smooth. Use muffin liners or spray a muffin tin and bake at 375 degrees for 25 minutes.

If you make an extra batch you can freeze these and then reheat when you want. Store in an airtight freezer bag. Buon appetito!

My history geek moment: Zucchini, which is a type of squash, is native to the Americas.