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.