Monday, July 24, 2006
Zucchini-Lemon Muffins
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!
Zucchini-Lemon Muffins
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
1 egg
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.
I have made those very same muffins Kelli and loved them. Its been a long time though. Hummm, maybe time to make them again.
ReplyDeleteKelli, those muffins look so "yummy!" I wish I had that recipe a few weeks ago when the zucchini were growing faster than I could cook them! BTW, I always love your recipes and how you present them in pictures! Have a great day!
ReplyDeleteBlessings!
Hi Patty, How neat that you have the same recipe. I really liked the lemon flavor in them.
ReplyDeleteThank you, Susan! I didn't plant zucchini this year, but I'll bet the muffins would be great with "straight from the garden" zucchini's!
Thanks for the recipe! This time of year I can use all the zucchini recipes I can get my hands on!! ;-)
ReplyDelete