Zucchini Muffins!

First off I would like to say that zucchini muffins are not the most beautiful muffins ever, but they do taste very good! (Sorry about the blurry picture above(:) These are some of my favorite muffins to make because they taste good and are not completely unhealthy! Also I would suggest making a small batch because they taste the best when fresh ( as in eat within a day or two) unless you like to eat large amounts of muffins in one day!(:

Preparation time: 15 minutes
Baking time: 20-25 minutes (10-15 for minutes for mini-muffins)
Servings: 12 muffins

Wet Ingredients:
2 large eggs
1/2 cup vegetable oil
3/4-1 cup brown sugar
1/2 teaspoon pure vanilla extract
2 cups of grated zucchini

Dry Ingredients:
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1 cup corn meal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cardamom

Preheat oven to 350 degrees farenheit.
In a large bowl mix together the wet ingredients stirring in the zucchini last. In a separate bowl sift the dry ingredients. Stir the dry ingredients into the wet ingredients. Be careful not to over mix the batter.
Spoon the batter into oiled standard muffin tins. Fill the tins 3/4th of the way full and bake for 20-25 minutes (10-15 minutes for mini-muffins), until puffed and golden brown. A knife inserted into the center of the muffin should come out clean.
Have fun and enjoy(:

recipe modified from Moosewood Restaurant Cooks at Home