1 1/2 c. sifted cake flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 c. walnuts, chopped
2 lg. eggs
3/4 c. light brown sugar, firmly packed
1/2 c. safflower oil
2 c. zucchini, grated (firmly packed)
1/2 c. raisins

Preheat oven to 350 degrees. In small bowl, combine flour, baking soda, spices, and walnuts; whisk to blend. In mixing bowl, beat the eggs, sugar, and oil for 2 to 3 minutes or until smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened. Fill muffin tins 3/4 full. Bake 20 to 25 minutes or until a cake tester comes out clean. Makes 14 to 16 muffins.