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Lemon Zucchini Muffins

Lemon Zucchini Muffins


A nice moist muffin recipe with the surprise addition of grated zucchini! Technically, zucchini is actually an unripened fruit, which explains its unusual occurrence in baking.

Lemon Zucchini Muffins Recipe

INGREDIENTS:

  • 2 cups all-purpose white flour (284 gm / 10 oz)
  • 1/2 cup (120 gm) white sugar
  • 1 tbsp (30 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) grated lemon rind
  • 1/2 tsp (3 ml) nutmeg
  • 1/2 cup (125 ml) raisins
  • 2 eggs
  • 1/2 cup (125 ml) milk
  • 1/3 cup (84 ml) oil
  • 1 cup (250 ml) grated zucchini (packed)
    		•

    METHOD:

    Heat oven to 400°F or 200°C.

    Grease muffin tray.

    Sift together the flour, sugar, baking powder, salt, lemon peel and nutmeg, and set aside.

    Beat eggs, milk and oil together until smooth and then add to the flour mixture, mixing well.

    Stir in the grated zucchini and the raisins.

    Pour into the muffin tray, about 2/3 full in each cup and bake for 15 - 25 minutes until a toothpick inserted in the middle comes out clean.

     

     


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