ZUCCHINI PECAN MUFFINS

Makes 12

1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil
1/4 cup milk
1 teaspoon vanilla
1 egg
1 cup shredded zucchini
1/4 cup chopped pecans
1/4 cup currants


Preheat oven to 350 degrees.
Grease bottoms only of 12 muffin cups.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, soda, salt and cinnamon; blend well.
Stir in oil, milk, vanilla and egg.
Fold in zucchini, pecans and currants. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Remove from pan. Transfer muffins on a rack to cool. Serve warm or cool.