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Zucchini & Blackberry Muffins
Makes 1 dozen muffins
1 egg, beaten
½ cup vegetable oil
¼ cup milk
1 tsp vanilla extract
1 ½ cups flour
¾ cup brown sugar
1 tsp baking soda
½ tsp kosher salt
1 cup microplaned (very finely shredded) zucchini
½ cup chopped California Giant blackberries
Preheat oven to 350 degrees and line muffin pan with liners
Whisk together wet ingredients until well combined
Stir together dry ingredients until well combined
Stir wet and dry ingredients together until just moistened. Stir in zucchini and California Giant blackberries.
Fill muffin liners ¾ of the way
Bake for 20-25 minutes or until the tops bounce back and are golden brown.
Let cool for at least 10 minutes and then remove.
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