Ingredients:

1 cup shredded zucchini
1 1/4 cups flour
3/4 tsp ground nutmeg, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tbsp orange juice
1 tsp grated orange peel
1 tsp vanilla
1/2 cup raisins
1 tbsp sugar

Method:
Squeeze the zucchini until dry. Set aside. In a large bowl, combine the
flour,
1/2 tsp nutmeg, baking powder, baking soda, cinnamon, and salt. In another
bowl, beat the eggs, brown sugar, oil, orange juice, orange peel, and
vanilla.
Stir into the dry ingredients just until moistened. Fold in the raisins and
reserved zucchini. Fill paper-lined muffin cups two-third full. Combine the
sugar and remaining nutmeg. Sprinkle over the batter. Bake at 350 F. for
18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes
before
removing from the pan to a wire rack. Makes 10 muffins

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