Zucchini Nut Muffin

If you only use paper liners, place them in a muffin tin so the muffins keep their shape.

Squeeze very watery zucchinis briefly to prevent the batter from becoming too wet.

Soak raisins briefly in a little warm water and drain them – they will be extra juicy.

A hand mixer saves time and creates a light base.

Don't overmix – this keeps the muffins light and prevents them from becoming tough.

Fill the liners only about two-thirds full to prevent overflow.

Toothpick test: if no batter sticks to a wooden skewer, they are done.

On the rack they cool evenly and won't get soggy on the bottom.

Powdered sugar, a cream cheese frosting or chopped hazelnuts go especially well.