zucchini oat spice muffins

This recipe is altered slightly from one I found at Self.com. It makes a healthy morning snack and the ingredients are easy to come by in China. I like to freeze the muffins and eat them individually over a two or three week period.

ZUCCHINI OAT SPICE MUFFINS (makes 12)

2 cups zucchini, shredded
2 eggs
2 tsp ginger
Zest of one lemon
1 cup sugar
½ cup oil
2 cups oats
1 cup raisins
1 cup flour
2 tsp cinnamon
1 tsp baking soda
½ tsp baking powder

COMBINE zucchini, eggs, ginger, lemon zest, sugar, and oil in a bowl; mix well.

SLOWLY stir in oats, raisins, flour, cinnamon, baking soda, and baking powder, stirring until flour is just incorporated. Fill 12 greased muffin cups with batter.

Bake at 350°F until muffins spring back to the touch and a toothpick comes out clean when inserted in the center, 30 to 35 minutes.