Makes approx. 16 regular size muffins.

Ingredients

• 1 1/2 c All-Purpose Flour
• 3/4 c White Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 Eggs
• 1/2 c Vegetable Oil
• 1/2 c Cashew Milk
• 2 Tbsp Lemon Juice
• 1 Tbsp Lemon Peel or Zest
• 1 tsp Vanilla Extract
• 1ish c Shredded Zucchini or Yellow Squash
• 1 pint Blueberries, washed
• 1 c Walnuts, chopped

Directions

1. Whisk together flour, sugar, baking soda, and salt in a large mixing bowl. Add blueberries and walnuts, and stir to combine.
2. In a second bowl, mix together egg, oil, milk, juice, peel, and vanilla. Add zucchini and mix until thoroughly combined.
3. Make a well in the center of dry ingredients and pour in wet ingredients.  Fold until just moistened, no more than 30 strokes. Set aside.
4. Pre-heat over to 350°F and line 16 muffin cups with paper liners.
5. After mixture has rested for 10-15 min. and oven is pre-heated, fill cups approx. 3/4 full.  (I prefer to use a Large/3Tbsp disher.)
6. Bake muffins for 20 – 25 min, or until a toothpick inserted into center of muffin comes out clean.
7. Remove from oven and coll muffins in tins for 10 min.  Turn out and finish cooling on rack.

Notes

• Cashew Milk can be interchanged with Almond, Soy, Rice, or animal milk.
• Walnuts can be substitutes with almonds, pecans, or macadamia nuts, or eliminated altogether.