APRICOT ZUCCHINI MUFFINS
Cook Time: 20 minutes
Yields: 1 dozen muffins
1 cup chopped dried apricots
1 cup white wine
1 cup white flour, 1 cup wheat flour, 1 cup oats, 2 TBS flax seeds (plus extra to top)
2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/8 tsp nutmeg (preferably freshly grated)
1 1/2 cup shredded zucchini (about 1 medium zucchini)
1/2 cup milk, 1/2 cup ricotta (or Greek yogurt), 1/2 cup loosely packed brown sugar (plus extra to top)
1/3 cup vegetable or coconut oil, 2 TBS honey, 2 eggs
Preheat the oven to 375 and spray or grease a muffin tin. Add the chopped apricots and wine to a small saucepan. Gently simmer the apricots until all of the wine has been absorbed, about 15 minutes.
Meanwhile, grate your zucchini and set it aside. Whisk together the dry ingredients in a large bowl. Toss the shredded zucchini in the dry mix so it's thoroughly coated. Whisk together the wet ingredients in a medium sized bowl . When the apricots are done, mix the wet ingredients into the dry ingredients until just combined. Coarsely mix in the apricots. Scoop the batter into the muffin tins. Top each muffin with a light sprinkling of brown sugar and flax seeds. Bake for 18-22 minutes, or until a toothpick pulls out clean.