Zucchini Walnut Muffins

Again, not sure where I got this one exactly but I love it.  

Last time I made them I used whole wheat flour - definitely not as good, but still tasty if you're looking for a healthier approach.  My sister-in-law was here while I was making them and told me I should have used half whole wheat flour and half regular white flour so I can get used to the flavor of the whole wheat before going full force..  so next time I will try that.  

But othewise this recipe is amazing.  I make a huge batch of these and they last for a week or two for breakfast and snacks :) 

Ingredients

3 ¼ C. FLOUR                                             1 TSP. GROUND NUTMEG

1 TSP. GROUND CINNAMON                  1 C. VEGETABLE OIL

1/3 C. WATER                                            1 TSP. LEMON JUICE

1 C. CHOPPED WALNUTS or Pecans                    1 ½ TSP. SALT

2 TSP. BAKING SODA                               3 C. SUGAR

4 EGGS; BEATEN                                       2 CUPS GRATED ZUCCHINI

Directions

Preheat oven to 350F.

In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix Wet Ingredients into dry, then fold nuts in.

Bake around 35 minutes, keep checking them though, take out when golden brown and rise.