Zucchini Spice Muffins

INGREDIENTS 

2-1/4 cups Red Fife Flour
1-1/4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1-1/2 cups of shredded/grated zucchini
1/2 cup raisins
3/4 cup chopped nuts

1/3 cup butter (melted and cooled) or cooking oil (I prefer avocado oil) 
1/3 cup maple syrup
2 eggs
1 tsp vanilla
1-1/2 cup yogurt

Preheat oven to 350 F. Grease muffin pan. In a large bowl combine flour, baking powder, salt, baking soda, cinnamon, nutmeg, and cloves. Then add the shredded zucchini, raisins and chopped nuts.

In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top.

Immediately put the muffin tray into the oven and bake for about 18-20 minutes or until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.