HARVEST ZUCCHINI NUT MUFFINS
(Collin County 4H)

3 cups flour
1 tsp. baking powder
1 tsp.baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups sugar
4 eggs at room temperature
1 cup oil
2 cups grated unpeeled zucchini
1/2 tsp. vanilla
1 cup coarsely chopped pecans
1 cup golden raisins

Preheat oven to 350 degrees. Generously grease muffin pans or use paper liners. Sift dry ingredients (flour, baking powder, soda, salt and cinnamon) and set aside. Combine sugar and eggs in large bowl of electric mixer and beat at medium speed for 2 minutes. Gradually add oil in slow steady stream, beating constantly for 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in pecans and raisins. Fold in sifted dry ingredients just until batter is evenly moist, do not over mix. Spoon batter into pans and fill two-thirds full. Bake 20 to 25 minutes for muffins or until wooden pick inserted in center comes out clean. Turn onto rack to cool.
Makes: 24 2-inch muffins.