Lemon Zucchini Muffins

Ingredients:

·       1 3/4 cup flour

·       3/4 cup sugar

·       1/2 tsp salt

·       1/2 tsp baking soda

·       1 tsp baking powder

·       1 tsp cinnamon

·       2 cups shredded zucchini

·       1/2 cup canola oil

·       2 eggs

·       1 tsp vanilla

·       1 TBSP lemon juice (1 lemon yields 2 tsp zest + 2 TBSP juice)

·       2 tsp lemon zest

Instructions:

1.    Preheat oven to 350 degrees F.

2.    Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick. (Try not to use a mixer with muffins- they have better texture and rise higher when you mix them by hand!) Let sit about 5 minutes while you line the muffin tin with cupcake liners. Stir again- dough will be less thick. Scoop about 3 TBSP into each muffin liner- about 3/4 full. Bake at 350 degrees for 20 minutes.

3.   Let cool. Brush with lemon glaze (I usually don’t!)

optional lemon glaze

·       2 TBSP granulated sugar

·       1 TBSP lemon juice

Combine sugar and lemon juice in a small glass bowl. Stir lightly. Microwave for 15 seconds. Stir. Microwave another 10 seconds. Let sit while you make the muffins- mixture thickens slightly with time.

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Salted Dark Chocolate Bourbon Fudge