Spiced Zucchini Muffins

Makes six 3-inch muffins

Pre-heat oven to 400°F; grease six 3-inch muffin-pan cups.

1 cup unsifted all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground cardamom (up to 1 tsp., opt.)
1/2 tsp. salt
1/2 cup sugar
1/4 cup low-fat milk
1/4 cup vegetable oil
1 large egg
1 tsp. vanilla extract
1 1/2 cups shredded zucchini

In medium-size bowl, combine both flours, the baking powder, cinnamon, baking soda, cardamom, and salt; set aside.
In large bowl, with wire whisk, beat sugar, milk, oil, egg, and vanilla until blended.
Stir flour mixture into milk mixture just until flour mixture is moistened.
Stir in zucchini and divide batter among prepared cups.
Bake muffins 18 to 20 minutes or until toothpick inserted in center comes out clean.
Cool muffins in pan on wire rack 5 minutes. Remove muffins from cups and serve warm.

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