Lemon Zucchini Muffins

Directions

Heat oven to 425℉ (220℃).

Combine flour, baking soda, salt and nutmeg in large bowl; mix well and set aside.

Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium bowl.

Add to dry ingredients; stir to blend.

Stir in zucchini and walnuts.

Spoon batter into greased muffin cups until ¾ full.

Bake until golden brown, 20 to 22 minutes.

Let sit 5 minutes; remove muffins to wire rack.