Ingredients
1 cup shredded zucchini1-1/4 cups all-purpose flour3/4 teaspoon ground nutmeg, divided1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt2 large eggs3/4 cup packed brown sugar1/3 cup canola oil2 tablespoons orange juice1 teaspoon grated orange zest1 teaspoon vanilla extract1/2 cup raisins1 tablespoon sugar
Preparation
Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini.
Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
