Zucchini Oatmeal Muffins

2½ Cups all purpose flour
1¼ Cups sugar
1  Cup pecans, chopped
½  Cup quick cooking oats, uncooked
1  Tbl double-acting baking powder
¼  tsp salt
1  tsp ground cinnamon
1  Cup golden raisins
4  eggs
¾  Cup salad oil
1  Medium zucchini (10 oz.) finely shredded

Grease 12 3" muffin pan cups.  Into large bowl, measure all
dry ingredients.  In medium bowl, with fork, beat eggs slightly;
stir in zucchini and oil.  Stir mixture all at once into flour
mixture just until flour is moistened.  (Batter will be lumpy.)
Spoon batter into muffin pan cups.

Bake at 400°F for 25 minutes or until toothpick inserted
in center comes out clean.  Remove muffins from pan.  Cool on
wire rack.  Serve warm or cool.

Note:  Small loaf pans also turn out well, but not a 9x5 pan.