1 1/4 c. Pillsbury's BEST All-Purpose or unbleached flour
3/4 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. oil
1/4 c. milk
1 tsp. vanilla
1 egg
1 c. shredded zucchini
1/4 c. chopped pecans
1/4 c. currants

Heat oven to 350 degrees F. Grease bottoms only of 12 to 15 muffin cups or line with paper baking cups.

Lightly spoon flour into measuring cup; level off.

In large bowl, combine flour, sugar, baking soda, cinnamon and salt; blend well. Stir in oil, milk, vanilla and egg. Fold in zucchini, pecans and currants.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool. 12 to 15 muffins.