Zucchini muffins

Ingredients:

• 1.5 cups premium flour
• 0.5 cup whole grain wheat flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 1/4 tsp. freshly ground nutmeg
• 1/4 teaspoon fine salt
• 110 g unsalted butter, melted
• 1 cup of sugar
• 1 cup Greek yogurt
• 3 large eggs
• 1 tsp vanilla extract
• 1 medium zucchini, coarsely grated (about 1 cup)
• 0.5 cup golden raisins

Preparation:

1. Preheat oven to 200°C. Line 18 muffin tins with paper liners.
2. In a large bowl, combine all the flour with the baking powder, baking soda, cinnamon, nutmeg and salt.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
3. In another large bowl, beat the butter, sugar, yogurt, eggs, and vanilla extract with a mixer on medium speed until fluffy. Reduce the mixer speed to low, fold in the flour mixture, and knead the dough.
4. Add the zucchini and raisins. Divide the batter evenly among the prepared molds.
5. Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 18 minutes. Cool the cakes in the pan on a wire rack for 10 minutes; remove from the pan and cool completely on a wire rack.