Ingredients

• 3 cups flour
• 3 eggs
• 1 cup sugar
• 1 cup brown sugar
• 3/4 cup Butter Infused Olive Oil, additional olive oil used to grease muffin tin
• 2 cup zucchini, shredded
• 1 cup pumpkin puree
• 2 tbsp ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground clove
• 1 tsp fresh ground ginger (not from a jar...use a microplane to grate it)
• 1 tsp nutmeg
• 1/2 tsp ground ginger (from a jar)
• 1/4 tsp salt
• 1 cup raisins
• 1 tbsp Honey Ginger Balsamic
• 1 tbsp Cinnamon Pear Balsamic

  Directions

1. Preheat oven to 350 degrees
2. Grease muffin tins with a little Butter Infused Olive Oil
3. Soak raisins in 1 tbsp Cinnamon Pear balsamic and 1 tbsp water
4. Combine all dry ingredients in a small bowl
5. Combine wet ingredients in large bowl
6. Once fully integrated, add dry ingredients
7. Drain raisins and fold into muffin batter
8. Place batter in tins and bake for 10-12 minutes
9. Enjoy!