Zucchini-Lemon Muffins
Yield
servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | cups |
zucchini
shredded |
|
| ¾ | cup |
liquid egg substitute
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 355 | ml |
zucchini
shredded |
|
| 177 | ml |
liquid egg substitute
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
Directions
Preheat oven to 350℉ (180℃). Line 12 2½ inch muffing pans with paper baking cups; set aside.
In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside.
In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened.
Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.
