Recipe: Zucchini Raisin Wheat Muffins (using brown sugar, cinnamon and cloves)

ZUCCHINI RAISIN WHEAT MUFFINS

"These extra-moist, hearty muffins can be baked in paper bake cup-lined muffin pans or in greased muffin pans."

1/2 cup butter or margarine, softened
1/2 cup brown sugar
2 eggs, beaten
1/4 cup milk
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons Argo Baking Powder
1 teaspoon Durkee Ground Cinnamon
1/2 teaspoon salt
1/8 teaspoon Durkee Ground Cloves
1-1/2 cups finely shredded zucchini
1/2 cup snipped golden raisins or currants

Preheat oven to 375 degrees F. Grease 12 (2 1/2-inch) muffin pan cups or line with paper baking cups.

Beat butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating until combined. Beat in milk.

Combine flours, baking powder, cinnamon, salt and cloves in medium bowl; add to butter mixture. Stir in zucchini until combined. Stir in raisins. Spoon batter into prepared muffin cups, filling each almost full.

Bake at 375 degrees F for 20 to 25 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups and serve warm.

Makes 12 muffins
Source: Durkee, ACH Food Companies, Inc.