Super Duper Zucchini Muffins

Somehow, these muffins were ridiculously fluffy. That's a good thing. I just didn't understand how, because I put two cups of sopping wet zucchini into these! Vegan alternative in (brackets). Adapted from allrecipes.com

2 1/4 c. flour
1 c. white sugar (Redpath sugar)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. each cinnamon and nutmeg
1/2 tsp. salt
1/2 c. vegetable shortening, margarine, or unsalted butter
1/4 c. buttermilk or yogourt (or vinegar + soy milk)
2 eggs (or 2 portions egg substitute)
2 c. shredded zucchini - I left the skin on, and seeds in, and I used a cheese grater to shred it all
Optional: 1/2 c. chopped walnuts or pecans

Preheat oven to 350 F. Grease or spray-oil a muffin tin. Combine the sugar and dry ingredients. Cut the shortening into the dry ingredients, or use a food processor to combine shortening and dry ingredients. This step is important, as it is responsible for the fluffiness of these muffins!

Combine the wet ingredients in a separate bowl, and mix them into the shortening-flour mixture until just combined. Fold in the nuts. Distribute evenly to each muffin cup and bake for 15 - 20 minutes, or until a toothpick inserted in the middle of a centre muffin comes out clean.

Serve warm and fresh, on their own or spread with butter.