Zucchini-Raisin Muffins

Ingredients

• 1½ cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup lightly packed brown sugar
• 1 cup grated zucchini
• ½ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup raisins

Directions

1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
3. In a large bowl, mix together the brown sugar, zucchini, oil, eggs, and vanilla extract until combined.
4. Stir in the flour mixture until just combined, then fold in the raisins.
5. Divide the batter among the muffin cups, filling each cup about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Zucchini is a type of summer squash.
• Raisins are made from dehydrated grapes.
• Baking with whole wheat flour adds more fiber and vitamins to the muffins.