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These muffins are so delicious they could be served as dessert.  Marmalade or honey are entirely unnecessary. They're full of healthy ingredients, too, and a real snap to make.  The only problem is that they disappear so fast; turn your back and they're gone!

Zucchini Delight Muffins

1 cup flour
3/4 cup oat bran
1/3 cup sugar
1 tbsp brown sugar
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup milk
1 egg
grated zest from 1 lemon
1 tbsp lemon juice
1 tbsp oil, canola, corn or peanut recommended
1/4 cup shredded cheddar cheese, fat free or reduced fat
1 cup shredded zucchini (unpeeled), lightly packed
cooking spray

Preheat oven to 400 degrees F.

Line 12 muffin tins with paper liners. Spray the liners liberally with cooking spray.

Combine the flour, oat bran, sugars, baking powder, baking soda, salt and spices, mashing out any lumps of brown sugar.

Beat together milk and egg. Add lemon juice and zest, oil, shredded cheese and shredded zucchini.   Stir only until well mixed and all ingredients are moistened.  This will make a stiff muffin dough.

Fill the muffin cups three-quarters full.  Bake for 20 minutes.  Muffins should be very lightly golden-browned.  Remove from oven and leave muffins in the pan for about five minutes before serving.

Serve plain, with butter, lite non-hydrogenated margarine or with reduced-fat cream cheese.   

By the way, they won't know they're eating veggies unless you tell them!