Garden Vegetable Muffins

Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners and set aside.

In small bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.

In a larger bowl, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, lemon zest, seeds and nuts (if using). Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough.)

Divide batter among prepared muffin tins and bake for 22-25 minutes, until golden brown and an inserted toothpick comes out clean. Cool in pans for 10 minutes before removing to a rack to cool completely. Best eaten warm, either fresh or “fresh” out of the microwave.