• 1 packet Michigan 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 Michigan 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 Michigan 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 Michigan 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 Michigan 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.