Zucchini Lemon Muffins

2 cups flour — all-purpose

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon lemon juice

grated peel of 1/2 lemon

3/4 cup chopped walnuts

3/4 cup raisins

2 eggs, beaten

½ cup milk

4 ounces vegetable oil

1 cup (packed) shredded zucchini

Sugar in the Raw for tops of muffins

1. Preheat your oven to 400°F.

2. Combine the flour, sugar, baking powder, salt, lemon juice and lemon peel

in a large bowl. Stir in the walnuts and raisins.

3. In a smaller bowl combine the eggs, milk and oil.

4. Make a well in the center of the dry ingredients and add the wet

ingredients. Stir just until barely combined and then gently fold in the

zucchini.

5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 12-14

minutes or until toothpick comes out clean when tested.

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