Reader call: Muffin recipes

Maria writes:

"My son is on a muffin kick, and I'd like to take the opportunity to sneak extra veggies into him.  I was poking around your archives, and I noticed this is a popular technique!  I was wondering if you could ask your readers to contribute muffin recipes that they've made and their kids have enjoyed."

Here's my mom's recipe for oatmeal muffins. When she makes them she puts a spoonful of jam in each one before baking it, but I add shredded carrots to the batter instead. I'll bet you could add shredded zucchini instead of carrots.

1 cup rolled oats
1 cup sour milk or buttermilk (to make sour milk, pour almost a cup of regular milk and add 1 tablespoon cider vinegar)
1 egg, beaten
(1/2 cup grated carrots or zucchini, optional)
1/3 cup brown sugar
1/3 cup oil or melted butter
1 cup sifted unbleached or whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
(jam of your choice, optional, if you're not using vegetables)

Preheat the oven to 400 degrees F. Combine the oatmeal and the milk. Mix in the egg, and the grated vegetables if you're using them). Add the sugar and the oil and mix well. Sift the dry ingredients together and stir into the wet ones, just to moisten. Fill muffin tins 2/3 of the way full. If you're using jam, drop a spoonful onto the top of each muffin batter in the tin. Bake for 20 minutes. Makes 12.

Everyone else? Let's hear them, please.