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Source: The Working Family's Cookbook

Apricot Zucchini Muffins
This is a great way to use up zucchini from the garden! These versatile muffins are suitable for breakfast, dinnner and lunch boxes.
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Serves: 18 muffins
Prep Time: 10 minutes
Cook Time: 12 minutes
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1 egg
1/4 cup sugar
1/2 cup plus 3 tablespoons packed brown sugar
1/2 cup vegetable oil
1/2 cup mashed canned apricots
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole wheat flour
3/4 cup plus 3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup chopped dates
1 cup grated zucchini
3 tablespoons quick-cooking rolled oats
3 tablespoons chopped walnuts
3 tablespoons butter or margarine

Stir together the egg, sugar, 1/2 cup brown sugar, oil, apricots, and the vanilla and almond extracts.

Combine the whole wheat flour, 3/4 cup all-purpose flour, 3/4 teaspoon cinnamon, salt, nutmeg, baking soda, baking powder and dates. Make a well in the center and pour in the egg mixture. Stir until the dry ingredients are just moistened. Fold in the grated zucchini.

Line microwave-safe cupcake pans with paper liners. Half fill each with the batter.

Combine the remaining 3 tablespoons flour with the rolled oats, the remaining brown sugar, walnuts and the remaining 1/4 teaspoon cinnamon. Cut in the butter until the mixture is crumbly. Top each muffin with 1 tablespoon of the crumb mixture.

Microwave 6 muffins at a time on Medium (50 percent) for 4 minutes, rotating the pan a half turn after 2 minutes. Remove the muffins from the pans. Repeat the cooking procedure with the remaining batter. Serve the muffins while they are still warm.

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A classic and tasty omelet that everybody loves.
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As good as this dish tastes for breakfast, try it for lunch and supper, too.
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