Chunks of peaches combined with shredded zucchini in this peach jam-sweetened whole grain muffin.

Yield: 3 dozen mini muffins or 12 regular muffins

Ingredients:

• ⅔ cup peach jam
• 1 large egg
• ¼ cup oil
• 1 teaspoon vanilla
• 1 cup shredded zucchini (see Note above)
• ⅓ cup cornmeal
• 1½ cups whole wheat flour (it’s better with white whole wheat)
• ½ teaspoon salt (I use kosher)
• 1½ teaspoons baking powder
• 1 peach, pitted and chopped into the size you want in your muffin
• 0 to 2 Tablespoons milk (see Note above)

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Spray muffin pan with oil spray or line with paper liners.
2. This recipe will make a dozen regular sized muffins or 3 dozen mini muffins.
3. In a large bowl combine jam, oil, egg and vanilla with a fork until well blended.
4. Stir in the zucchini.
5. Dump the dry ingredients on top, and stir briefly.
6. Add the chopped peaches and fold in gently. If the batter is dry, add 1-2 Tablespoons of milk.
7. Continue gently folding until mixture is just combined.
8. Scoop into prepared pan. Bake for 15 minutes at 400 degrees Fahrenheit, then cool in the pan for 5 minutes before removing to a rack to completely cool.