natesgramma, I use this recipe for Chocolate Zucchini Muffins, I've never tried to freeze them but I've found that most muffins freeze very well. It's got a lot of sugar, a lot of fat and it's good, but I don't make them often, LOL. I think I got the recipe from All Recipes, maybe, a couple of years ago when I got a lot of zucchini. Chocolate Zucchini Muffins 3 eggs 2 cups white sugar 1 cup vegetable oil 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 2 cups grated zucchini 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamom Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Thanks for the recipe, and thank your friend for sharing such a treasured recipe. I've copied, pasted, and printed it out. I think I'll make it for breakfast! Is there some reason not to use Granny Smith? Is it just personal preference, or do other apples just work better? I have Galas on hand, but maybe not enough. I wonder if pears would work, or a combination of the two, as I have a little of each. Sally

Here is my Spiced Nut Recipe: Spiced Nuts 2-TBSPs. Butter 3- cups nuts ( I use a combo of walnuts, pecans,peanuts and almonds) 1-TBSP. Worcestershire sauce 1-tsp. Chili powder ½-tsp. Garlic salt ¼- tsp Cayenne pepper Melt butter in pan in a 300 degree oven. Add Worcestershire sauce and nuts. Mix well. Bake for 30 minutes, stirring occasionally. Remove nuts from oven and sprinkle with spices.

Why don't you just add freshly-milled flaxmeal (up to 1/2 c.) to your favorite cookie recipe (you may want to reduce the flour a little, but it's not always necessary). I add flaxmeal to EVERYTHING I bake - no special recipes necessary. In some instances, you can also reduce the fat because flax will help replace it. I'd also suggest trying Agave Nectar instead of Splenda, for baking. Agave Nectar is a low-glycemic, honey-like, natural sweetener that works like sugar in baking. It ferments when used in yeast breads - unlike Splenda, and browns - unlike Splenda (or other chemical sweeteners). For every cup of sugar called for, you only need 1/2-3/4 c. of agave nectar. Check out the book, "The Flax Cookbook" by Elaine Magee, P.P.H., R.D. I think you will find several cookie recipes that will meet your needs. Check your local library for this book, and if they don't have it, ask them to get it through inter-library loan. Grainlady