ZUCCHINI-CRANBERRY MUFFINS

1 cup whole-wheat flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
/2 teaspoon ground cinnamon
1/4 cup canola oil
1 egg
1/4 cup firmly packed brown sugar
1 cup low-fat milk
1 medium zucchini, grated (about 1 cup)
1/2 cup dried cranberries

Preheat oven to 400 degrees F. Spray a muffin pan with vegetable oil spray.

Combine flours, baking powder, salt and cinnamon in a mixing bowl and stir with a whisk until the cinnamon is evenly distributed. Add the oil, egg, brown sugar and milk and blend with the whisk just until smooth. Stir in the zucchini and cranberries. Fill the muffin cups 2/3 full.

Bake for 20 minutes, or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Set the muffin pan on a rack to cool for 5 minutes before removing the muffins.

Makes 12 muffins
Source: How to Feed a Teenage Boy by Georgia Orcutt