Honey Wheat Zucchini Muffins

Have I mentioned how much I love zucchini?  I think I probably have a time or two on this little blog, but here I go again.  I love zucchini!  I was looking for a way to make my go-to zucchini muffin recipe a little healthier, so I broke out my Wondermill wheat grinder and ground some soft white wheat.  I feel healthier everytime I use that thing!  It grinds the wheat berries into a fine, warm flour that is so much better for you than store bought processed flour.  I've been trying to be good and use it a lot more often.  Anyway, the result was a delicious, healthier muffin that I will definitely make again and again.  I popped most of them in the freezer, so I can have them when I pack my lunch for work, cause I'm a planner like that :)  Enjoy!

Honey Wheat Zucchini Muffins

3 cups whole wheat flour (I used Soft White Wheat)

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. baking powder

3/4 cup organic honey

2 cups shredded zucchini

1/2 cup butter, melted

2 eggs

In a large mixing bowl combine flour, cinnamon, baking soda, salt, nutmeg and baking powder.  Stir in honey, zucchini, eggs and butter.  Mix together.  Scoop dough into paper-lined muffin tins (I used an ice cream scoop).  Bake at 400 degrees for 18-20 minutes.