The Shipyard Galley, located in Mattapoisett, Massachusetts, is on Buzzards Bay, just west of Cape Cod. Jan Spark, owner of the Shipyard Galley, is a petite woman with a big smile. She's been in the restaurant business since she was 15 years old, doing everything from waitressing to cooking.

Jan is an ardent fan of King Arthur Flour. She's always used King Arthur at home as well as at the Shipyard Galley. On the occasion when she's had to substitute another flour, she says, "Others just don't work as well."

Jan shares this muffin recipe with us. It makes 18 muffins and can be easily doubled, as the batter will keep in the refrigerator for up to 4 days.

2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1/2 teaspoon vanilla extract
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated zucchini
1 cup chopped walnuts
1/2 cup raisins

Preheat the oven to 375°F. Line muffin tin(s) with papers, or grease each cup.

Beat the sugar and oil together. Beat in the eggs, one at a time. Beat well after each addition. Add the vanilla.

Measure the dry ingredients into a separate bowl and mix with a whisk until well-combined. Add the dry ingredients to the oil and sugar mixture. Stir until just combined. Add the zucchini, nuts, and raisins and stir until evenly mixed.

Divide batter evenly among the prepared muffin cups. Bake for 25 minutes, or until a cake tester inserted into a muffin comes out clean. Cool the muffins in the tin for 10 minutes. Finish cooling on a rack. Yield: 18 muffins.

Nutrition information per serving (1 muffin, 92 g): 335 cal, 17 g fat, 5 g protein, 19 g complex carbohydrates, 20 g sugar, 1 g dietary fiber, 61 mg cholesterol, 205 mg sodium, 142 mg potassium, 2 mg vitamin C, 1 mg iron, 66 mg calcium, 72 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 8, September-October 1992 issue.