Muffins (Lemon Zucchini)

posted by Nancy K 08-19-98 8:09 AM


2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 container (8 ounces) lemon yogurt, room temperature
1 large egg
Zest and juice of 1 lemon
1/2 cup sugar
1/4 cup ( 1/2 stick) butter, melted
1 medium zucchini, washed, ends removed, shredded
1/2 cup chopped walnuts

Preheat the oven to 425 degrees.

In large bowl, combine flour, baking soda, salt and nutmeg; mix well and set aside.

In medium bowl, stir together yogurt, egg, lemon zest and juice, sugar and butter.

Add to the flour mixture; stir to blend. Stir in zucchini and walnuts.

Spoon batter into greased muffin cups until 3/4 full.

Bake until golden brown, 20 to 22 minutes. Remove from oven and let sit 5 minutes, then invert muffins on a wire rack to cool.

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