2 c. all-purpose flour
1/2 c. sugar
1 tbsp. grated lemon peel
1/2 tsp. nutmeg
1/2 c. chopped walnuts
1/2 c. golden raisins
2 eggs, beaten
1/2 c. milk
1/2 c. vegetable oil
1 c. shredded zucchini

Combine the flour, sugar, baking powder, raisins and lemon peel. In a separate bowl beat together the eggs, milk and oil. Stir in the zucchini. Add to the flour mixture, stirring just until combined. Do not overmix. Fill well greased muffin cups 2/3 full. Bake in a preheated 375 degree oven for 20 to 25 minutes. Cool on a wire rack for 10 minutes. Makes 12.