• 1 packet  Cherry Almond Dip Mix
• 1 egg
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1-1/4 cup flour
• 2/3 cup sugar
• 1-1/4 tsp. baking soda
• 1/4 tsp. salt

Directions:

Preheat oven to 350°. Grease muffin pan. Beat egg in a 2-1/2 qt. bowl. Stir in buttermilk, oil and Cherry Almond Dip Mix. Mix well. Stir in remaining ingredients all at once until flour is moist. (Batter may still be lumpy.) Fill each cup 2/3 full of mixture. Bake for 20 minutes or until toothpick comes out clean. Enjoy!

• 1 packet  Cherry Almond Dip Mix
• 1/4 cup hot water
• 2 eggs
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1/4 cup lemon juice
• 1/3 cup water
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup shredded unpeeled zucchini
• 1 Tbsp. grated lemon peel, fresh or 1 tsp. grated lemon peel, dried

Directions:

In a small bowl pour in packet of  Cherry Almond Dip Mix, add 1/4 cup hot water and mix with fork. Let set. Put eggs in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, lemon peel and Cherry Almond mixture by hand. Mix well. Grease and flour the bottom only of an 8.5x4.5-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350° oven 55 to 65 minutes, or until toothpick is inserted and comes out clean. Let cool in pan for 10 minutes. Loosen edges with a metal spatula. Remove from pan and let cool completely.