by theUngourmet
makes 2 dozen muffins
1 cup granola
1 cup milk
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup sugar
1 tsp baking powder
1/2 cup baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1 large egg
1/2 cup canola oil
1 tsp vanilla
1 cup shredded zucchini
In a small bowl, combine the milk and granola. Refrigerate for a couple of hours or overnight.
In another small bowl combine the flour, sugars, baking powder, baking soda, salt, cinnamon and ginger. In a medium bowl whisk together the egg, oil and vanilla. Stir in the zucchini and granola/milk mixture. Stir in the dry ingredients just until combined.
Fill muffins cups 3/4 full. Bake at 375 degrees for 16-18 minutes.
