Zucchini Nut Muffins

1 1/2 cups wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup granulated sugar
2 eggs
1/2 cup canola oil
1/2 tsp vanilla
1 cup grated zucchini
1/2 cup chopped walnuts
1/2 cup golden raisins

1 - Preheat the oven to 350 degrees

2 - In a large bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Set the bowl of dry ingredients aside, while preparing the rest of the recipe

3 - In another large bowl, beat together the sugar and eggs [with electric beater]

4 - Add the canola oil and vanilla and beat for 1 minute

5 - Stir in the zucchini, walnuts and raisins

6 - Add the dry ingredients and stir until blended

7 - Spray a 12 compartment muffin tin with non-stick cooking spray or use paper liners

8 - Add the batter to the muffin tin, filling each compartment approximately 2/3 full

9 - Place the muffin tin in the oven and bake for 25 minutes or until golden brown on top

10 - Remove the muffin tin from the oven and place on a wire rack

11 - Let the muffins cool, for approximately 5 to 10 minutes before serving

*a carrot nut muffin can be created by substituting freshly ground carrot for the zucchini

*pecans can be substituted for the walnuts if desired

*allspice can be substituted for the cinnamon

*over stirring the batter can result in a dense and tough muffin. Don't be alarmed if there are a few lumps in the batter

Makes 12 nice size muffins

Number of Servings: 12

Recipe submitted by SparkPeople user GLORIAB73.