Best Yet Zucchini Muffins
|Sugar||1 Cup (16 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Shredded zucchini||2 Cup (32 tbs) (Unpeeled)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Combine first four ingredients, mixing well.
Stir in zucchini; set aside.
Combine next five ingredients.
Reserve 1/4 cup flour mixture and toss with raisins and nuts.
Make a well in center of flour mixture.
Add zucchini mixture to dry ingredients, stirring just until moistened.
Stir in raisins and nuts.
Spoon into greased muffin cups, filling 2/3 full.
Bake at 350 degrees for 20 minutes.