Cookin’ with Carolyn Walnut Zucchini Muffins

Cookin’ with Carolyn Walnut Zucchini Muffins

1 c. flour
3/4 c. whole wheat flour
2/3 c. packed brown sugar
2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt
2 large eggs, room temperature
3/4 c. 2% milk
1/2c. butter, melted
1 c. shredded zucchini
1 c. chopped walnuts
1/2 c. raisins
Preheat oven to 375 degrees. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins. Fill 12 greased muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-20 min. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Enjoy!