Lemon-Zucchini Muffins
Shredded fresh zucchini doesn’t alter the flavor of these lemony muffins, but it does give them a moister texture and a nutritional boost.
Stocked House Studio/shutterstock
Photo Credit:
Stocked House Studio/shutterstock
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons freshly grated lemon zest
1/2 teaspoon table salt
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
2 eggs
1/2 cup milk
1/3 cup vegetable oil
1 cup packed shredded zucchini
Instructions
Preheat oven to 400°F. Line cups of a standard muffin tin with paper liners, or mist with nonstick cooking spray.
In a bowl, whisk together flour, sugar, baking powder, lemon zest, salt, and nutmeg. Stir in nuts and raisins.
In a separate bowl, beat eggs; then beat in milk and oil. Add to flour mixture, then add zucchini and stir until just blended. Fill muffin cups. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Yield:
12 muffins
Preparation Time:
20 minutes
Start to Finish Time:
40 minutes
Preparation Method
Category
Course
Source
FREE BEGINNERS GARDEN GUIDE!
+ a 4-season guide to raising chickens!
You will also be subscribed to our Almanac Companion Newsletter
Reader Comments
Leave a Comment
Lemon muffins
These were not very lemony. Next time i will add lemon extract.
Edit to previous comment
These are lemony enough once they sit for a day. No changes necessary.