Zucchini Nut Muffins

3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
2 c. sugar
4 eggs
1 c. oil
2 c. grated, unpeeled, zucchini
1/2 tsp. vanilla
1 c. chopped nuts
3/4 c. raisins

Preheat oven to 350 degrees. Generously grease standard size muffin pans. Sift flour, baking powder, baking soda, salt, cinnamon and cloves; set aside. Combine sugar and eggs in large bowl of an electric mixer and beat at medium speed for 2 minutes. Gradually add oil in a slow, steady stream, beating constantly for 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened. DO NOT OVERMIX. Spoon batter into prepared muffin pans, filling 2/3 full. Bake muffins until lightly browned, about 25 minutes. Let stand 10 minutes, then turn muffins out onto racks to cool.

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