Red, White & GREW-berry Muffins

This is our family's favorite recipe for summer zucchini and blueberries--yummy muffins that freeze well, too! They are dense in texture...but I don't feel too guilty about serving them to Tater Tot for breakfast.

1 C. sugar

3/4 C. unsweetened applesauce

1/4 C. canola oil

2 eggs

3 tsp. vanilla

2 C. grated zucchini

1 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 & 1/2 C. oat bran (or substitute with oatmeal pulsed in food processor)

1 & 1/2 C. whole wheat pastry flour

3 tsp. cinnamon

1 C. blueberries (fresh or frozen)

Mix sugar through vanilla in a bowl. Add remaining ingredients, except blueberries. Mix well. Add berries. Scoop into lined muffin tins (I use a 2 T. coffee scoop). Bake in a 350 degree oven for 30 minutes or until a toothpick comes out clean. Cool and enjoy.

This is the sweeter version from which I derived my inspiration.