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Lemon Zucchini Muffins

 

Too many zucchini, these delicious muffins will make you fall in love with zucchini again.
29

Yield

12

servings

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon nutmeg
1 container yogurt
lemon, room temperature
1 each eggs
1 each lemon
zest and juice of
½ cup sugar
¼ cup butter
melted
1 medium zucchini
shredded
½ cup walnuts
chopped

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 20734% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 206mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 8%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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