POPOVER PAN MUFFINS

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
3/4 cup almond oil or vegetable oil
2 teaspoons vanilla
1 cup grated zucchini
1/2 cup chopped toasted almonds
1/2 cup seedless raisins

Preheat oven to 375 degrees F. Grease 6 popover pans. I

n large bowl, combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt.

In small bowl, beat eggs with oil and vanilla. Add to flour mixture with zucchini, almonds and raisins. Stir just until moistened. Spoon into popover pans.

Bake in center of oven 25 minutes.

Makes 6 popover pan muffins

TO MAKE STANDARD-SIZE MUFFINS:
Divide batter among 18 (2’/2-inch) muffin cups. Bake in a preheated 375 degree F oven 20 minutes. Makes 18 muffins

From: Recipelink.com
Source: Almond Board of California