1/2 cup butter, melted
2 large eggs, beaten
3/4 cup sugar
2 tsp vanilla
3 cups grated zucchini
1 3/4 cup all-purpose flour
1 cup milled flaxseed
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp kosher salt
1 cup raisins or dried cranberries
1 cup walnuts, optional
Pre-heat oven to 350 degrees.
Coat muffin pan with cooking spray or liners.
In a large bowl melt butter, beat eggs, and mix in sugar, vanilla and zucchini.
In a seperate bowl, mix together flour, flaxseed, bakings soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
Stir dry ingredients into the zucchini mixture, do not overmix!!
Fold in raisins/dried cranberries and/or walnuts if using.
Use spoon to distribute muffin dough among 12 cups, you can fill cups above surface of muffin tin.
Bake at 350 degress for 22-28 minutes, or until the top of the muffins bounce back when you press them