Zucchini Muffins with Raisins and Pecans

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 cups unpeeled shredded zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup raisins
1/2 cup pecans, chopped

Combine first four ingredients, mixing well. Stir in shredded zucchini; set mixture aside.

Combine next five ingredients in a mixing bowl. Reserve 1/4 cup flour mixture, and toss with raisins and pecans.

Make a well in center of flour mixture. Add zucchini mixture to dry ingredients; stir just until moistened. Stir in raisins and pecans. Spoon mixture into greased muffin pans, filling two thirds full.

Bake at 350 degrees for 20 minutes.

Makes two dozen
M.W. White, 1983