Zucchini Nut Muffins

These are absolutely wonderful! Very moist. This is an ideal way of using up that zucchini. I have substituted craisins for the raisins and is very good.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 3  cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 2  cups sugar
• 4  eggs
• 1  cup  oil
• 2  cups zucchini, grated unpeeled
• 1⁄2 teaspoon vanilla
• 1  cup walnuts, chopped
• 1⁄2 cup golden raisin

Directions

1. Preheat oven to 350°F.
2. Sift flour, baking powder, baking soda, salt and cinnamon then set aside.
3. Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes.
4. Add zucchini and vanilla and blend well.
5. Stir in walnuts and raisins.
6. Fold in sifted dry ingredients just until batter is evenly moistened-careful not to overmix.
7. Spoon batter into non-stick muffin pans.
8. Bake 25 minutes or until lightly browned.
9. Let stand 10 minutes, then turn muffins out onto rack to cool.