Preheat oven to 375. Grease 2 muffin pans or use muffin liners. In a bowl, mix together 3 Cups Flour, 2/3 Cups Packed Brown Sugar, 1/3 Cup Sugar, 12oz Craisins, 2 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Kosher Salt, a touch of Cardamom, and a few grinds of fresh Nutmeg. Hand mix with a wire whip to combine ingredients. Grate 2 Medium sized Zucchini either on a grater box or with a mandolin. Add to bowl. Set aside. In a 2 cup measuring cup begin stacking these ingredients, it'll save on the cleanup! 1/2 Cup Canola Oil, 1/4 Cup Milk, 1/4 Cup Sour Cream (add sour cream to the cup until line comes to 1 Cup), and 2 Eggs. Mix with a fork until the egg is broken up and the sour cream is distributed. Add the wet ingredients to the bowl and mix with a wooden spoon or rubber spatula until just combined. The batter will seem a bit sticky and possibly slightly dry but not to worry, zucchini is a watery vegetable and will make it all good in the end!
Scoop batter using a 1/4 Cup Scoop into the muffin pan. Makes 22 muffins. I always leave a corner open on each pan in order to handle the pan without destroying a muffin. Place in oven and bake for 18-20 minutes. You can serve this with Orange Flavored Cream Cheese by combining the Zest of 1 Orange into 8 oz softened Cream Cheese. Serve muffins warm.