Updated Sunday, April 21st, 2002
Total Time: 20
Yield: Makes 12 muffins
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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