1-1/4 cups all-purpose flour
1-1/4 cups whole wheat flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp salt
1 Tbs baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground allspice
1 tsp ground cloves
1/3 cup lowfat buttermilk
1/2 cup lowfat (2%) milk
1/3 cup lowfat ricotta cheese
1 egg plus 1 egg white
3 Tbs canola oil
1 Tbs vanilla extract
1-1/4 cups grated zucchini

Preheat oven to 375 degrees. Line a muffin tin with paper liners and spray the liners with cooking spray. In a large bowl, combine the dry ingredients until well blended. In a separate bowl, combine the milks, ricotta cheese, eggs, oil, vanilla and mix well. Stir in the zucchini. Whisk the zucchini mixture into the dry ingredients just until combined. Do not overmix, batter will be a bit lumpy. Spoon into muffin cups, filling to the top. Bake for 20 minutes, or until a toothpick inserted into the muffins comes out clean. Cool in pan for 10 minutes before removing to a rack to cool completely. Store in an airtight container. Makes 14 muffins

Cappuccino Chip Muffins (Feb 20)

2 cups flour
3/4 cup sugar
2-1/2 tsps baking powder
1 Tbs instant espresso coffee powder
1/2 tsp salt
1 tsp cinnamon
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 tsp vanilla
3/4 cup mini chocolate chips

Preheat oven to 375 degrees. Lightly spray 12-cup muffin pan with nonstick cooking spray, or line with paper liners. In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon. In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips. Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until muffins test done. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.
Makes 12 muffins

Parmesan Herb Muffins (Feb 27)

2 cups flour
1 Tbs sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp dried sage, crumbled
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1-1/4 cups buttermilk
1/4 cup butter or margarine, melted
1 egg

Preheat oven to 400 degrees. Grease muffin cups or line with paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add buttermilk, butter and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.
Makes 12 muffins