You can bake batter in big or little muffin tins - or - you can make even more generous muffins by using custard or food or coffee cans. Small to medium - 6 ounces to 12 ounces - bake at 400 degrees for 15-25 minutes. Large - 14 ounces to 16 ounces makes mammoth muffins - bake t 400 degrees for 20-40 minutes.

LEMON ZUCCHINI MUFFINS:

(do well in tuna cans; great with cream cheese)

2 c. flour
1 tsp. salt
1/2 c. chopped nuts
1/2 c. milk
1/2 c. sugar
1 tsp. grated lemon peel
1/2 c. golden raisins
1/3 c. oil
1 tbsp. baking powder
1/2 tsp. nutmeg
2 eggs
1 c. shredded zucchini

In large bowl mix flour, sugar, baking powder, salt, lemon peel and nutmeg. Stir in nuts and raisins. Small bowl beat eggs with fork; beat in milk and oil. Add to flour mixture, then sprinkle zucchini on top. Stir just until blended.

Fill greased pans 2/3 full. Bake at 400 degrees for 15-25 minutes for muffins, 30-35 minutes for 9-inch coffee or bread pan.

Makes about 12-15 muffins.