Preheat the oven to 375°F. In a medium bowl whisk together the dry ingredients.

In a separate bowl whisk the wet ingredients. Blend with dry ingredients. Stir in the raisins, nuts, and the zucchini. Gently fold in frozen fruit if using. When making small muffins, maybe poke the fruit in after scooping into tins so its distributed evenly

Divide the batter among well-buttered muffin tins and bake the muffins in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean.

Turn the muffins out onto a rack and let them cool.

Servings for 24 makes 24 cupcake-sized muffins or 12 large muffins