3 cups of flour, sifted 1 teaspoon of baking powder 1 teaspoon of baking soda 1 teaspoon of salt 1 teaspoon of ground cinnamon 2 cups of sugar 4 eggs 1 cup of oil 2 cups of unpeeled, coarsely grated zucchini 1/2 teaspoon of vanilla 1 cup of walnuts, chopped 1/2 cup of raisins
Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. Combine sugar and eggs in large bowl of electric mixer and beat at medium speed 2 minutes. Gradually add oil in slow, steady stream, beating constantly, 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in dry ingredients just until batter is evenly moistened. Do not over-mix. Fill 22 paper-lined muffin cups 2/3 full with batter. Bake at 350ºF. 25 minutes or until lightly browned. Let stand 10 minutes, then remove muffins from pans to cool. Makes 22 muffins
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