Zucchini Muffins

1 tbsp. yeast 1/4 c. warm water
1 tsp. honey
MIX and SET aside:
2 1/2 c. whole wheat flour 1/3 c. honey
(or 1/2 whole wheat & 1/2 white) 1 tsp. vanilla
1 tsp. salt 1/2 tsp. coriander
1/4 tsp. cardamon 1 c. crushed pineapple and juice
1 1/2 c. shredded zucchini (well drained) 3/4 c. chopped nuts

SPOON into sprayed muffin tins. LET rise 20 minutes. BAKE at 350° for 30–35
minutes. YIELDS: 10 muffins.

VARIATION: May use grated carrots instead of zucchini for Carrot-Pineapple Muffins.

How to warm muffins:
SPRAY or sprinkle muffins with water. COVER with aluminum foil. WARM at 300° for
15–20 minutes, until warm and soft.