Monday, July 24, 2006
I found this recipe in a 1995 Cooking Light magazine. They were moist and had a wonderful lemon flavor. I have enough shredded zucchini to make another batch tomorrow morning!
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk (I used 1%)
3 tablespoons vegetable oil
Vegetable cooking spray
Combine the first 6 ingredients in a bowl, and make a well in the center of the mixture.
Combine zucchini, milk, oil and eggs; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly amoung 12 muffin cups coated with cooking spray. Bake at 400F for 20 minutes or until golden. Remove from pans immediately, and let cool on wire rack.