3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
1 c. corn oil
4 eggs, room temperature
2 c. grated unpeeled zucchini
1/2 tsp. vanilla
1 c. nuts, chopped
1/2 c. golden raisins

Sift dry ingredients and set aside. Beat eggs and sugar at medium speed 2 minutes. Add oil and beat 2-3 minutes. Add zucchini and vanilla and blend. Fold in nuts and raisins. DO NOT OVERMIX.

Fill greased and floured muffin tins or cups 3/4 full and bake 25 minutes at 350 degrees. Let stand 10 minutes to cool, then turn out on racks and cool. Makes approximately 28 muffins.