Ingredients

1/2 cup honey (Novo Bees LLC)

3 large eggs

1/2 cup extra virgin olive oil (Ancient Trees)

1/2 cup orange juice

2 ½ cup almond flour

1 tsp vanilla extract

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup shredded yellow zucchini (J&E Farms)

1 cup blackberries (Sidhu Farms)

18 muffin paper liners

Directions

1. Preheat the oven to 350 degrees. Line muffin pan with muffin paper liners.

2. With an electric mixer on medium high speed beat olive oil, vanilla, orange juice and honey. While mixer is still running, add eggs one at a time until eggs and honey mixture look light in color about 30 seconds.

3. Mix cinnamon, baking powder, baking soda and salt into honey mixture until blended in. Mix in shredded Zucchini. Add almond flour and beat on medium speed until flour is evenly incorporated into honey mixture.

4. Gently stir in blackberries

5. Pour mixture into prepared muffin cups filling 3/4 full. Bake for 20 to 25 minutes or until the top is golden brown and muffins are done.

6. Cool on wire rack. Best when served warm. Store in refrigerator. Makes 18 muffins.

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”