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  1. Preheat the oven to 375°F. Line muffin tin(s) with papers, or grease each cup. Since this recipe makes 24 to 27 muffins, you'll use at least two tins; or simply bake as many as you want, and refrigerate the remaining batter, to use up to four days later.

  2. Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.

  3. Add the baking powder, baking soda, salt, and cinnamon, beating to combine.

  4. Add the flour, beating just till smooth.

  5. Add the zucchini, nuts, and raisins or currants.

  6. Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.

  7. Bake the muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.

Tips from our Bakers

  • Trying to cut back on fat and calories? You can reduce the amount of vegetable oil in this recipe to 3/4 cup (149g) without too much impact on the muffins' final texture.

  • Want to make mini muffins? Prepare the batter as directed, and scoop into a mini muffin pan, filling the cups about 3/4 full. Bake for about 15 minutes, till a cake tester or toothpick inserted into the center of one of the muffins comes out clean.
  • How about increasing fiber? Substitute white whole wheat flour for the all-purpose flour; no one will ever notice the difference!
  • Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.