Lemon Zucchini Muffins
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 20
Shredded fresh zucchini doesn’t alter the flavor of these lemon zucchini muffins muffins, but it does give them a moister texture and a nutritional boost.
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- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 2 teaspoons freshly grated lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 cup packed shredded zucchini (not drained; about 1 small zucchini)
Preheat oven to 400°. Line the cups of a standard muffin tin with paper baking liners, or mist with nonstick cooking spray. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon peel, and nutmeg. Stir in nuts and raisins.
In a medium-size bowl, beat eggs; then beat in milk and oil. Add to f lour mixture; then sprinkle zucchini on top. Stir until just blended. Fill muffin tins. Bake until tops are golden brown and a toothpick comes out clean, 20—24 minutes.