Morning Glory Muffins

The actual name of these is "Nantucket Morning Glory Muffins," but that seemed a mouthful. These are so full of great ingredients--perfect for breakfast or a mid-morning snack. They're one of our favorites. Like other muffins, these freeze well.

Recipe from Muffins A to Z by Marie Simmons

• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup packed light brown sugar
• 1 cup coarsely shredded zucchini (about 2 small zucchini, trimmed), lightly packed
• 1/2 cup coarsely shredded carrot (1 medium carrot), lightly packed
• 3/4 cup golden raisins
• 1 cup chopped walnuts
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg

1. Preheat the oven to 400 degrees. Lightly butter 12 muffin cups or coat with nonstick spray (or use paper liners).
2. Combine the flours, baking powder, cinnamon, baking soda and salt in a large bowl; stir until thoroughly blended. Add the brown sugar and stir to blend. Stir in the zucchini, carrot, raisins and 1/2 cup of the walnuts.
3. In a separate bowl, whisk together the buttermilk, oil and egg until blended. Add to the dry ingredients all at once and fold just until evenly moistened. Do not overmix.
4. Divide the batter evenly among the muffin cups. Sprinkle the tops with the remaining 1/2 cup walnuts, dividing evenly. Bake until the tops are golden and a toothpick inserted in the centers comes out clean, about 25 minutes.
5. Cool on a wire rack before removing from the pan.

Makes 12 muffins.