Lemon Zucchini Muffins
Too many zucchini, these delicious muffins will make you fall in love with zucchini again.
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
| 1 | container |
yogurt
lemon, room temperature |
|
| 1 | each |
eggs
|
|
| 1 | each |
lemon
zest and juice of |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
| 1 | medium |
zucchini
shredded |
|
| 118 | ml |
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.
