3/4 c. flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 lg. egg
1/2 c. sugar
1/4 c. salad oil
1 c. grated (med.-fine) unpared zucchini, loosely packed
1/4 c. raisins, snipped fine
1/4 c. chopped (med.-fine) walnuts

Stir together the flour, baking powder, baking soda, salt and nutmeg. Beat together the egg, sugar and oil until blended; add the flour mixture, zucchini, raisins and walnuts; stir only until dry ingredients are moistened.

Fill buttered muffin-pan cups (each holding 1/8 cup) 2/3 full. Bake in preheated 350 degree oven until a cake tester inserted in the center comes out clean, about 25 minutes. Loosen edges and remove. Makes 8