By Caroline Lubbers,
Yields 20-24 muffins (depending on size)
1 cup all-purpose flour
2 cups whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup raisins
3 eggs
1/2 cup low-fat milk
1/2 cup vegetable oil
3/4 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
3 cups grated zucchini
1. Preheat oven to 325 degrees F.
2. Measure both flours, salt, baking soda, baking powder, cinnamon, and raisins into a bowl. Stir with a whisk to incorporate. (Adding the raisins to the flour coats them and keeps them from clumping together.)
3. In a separate bowl, lightly beat eggs and add milk, vegetable oil, both sugars, and vanilla. Add sifted ingredients and stir until combined. Stir in zucchini. Pour batter into greased muffin tins, filling each cup half way.
4. Bake in preheated oven until toothpick inserted in center comes clean or until top of muffin bounces back when touched, 20-22 minutes. Cool in pan on a wire rack 10 minutes. Remove muffins and cool completely.
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