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    Zucchini-Lemon Muffins


    Source of Recipe


    Cooking Light, June 1995, page 123

    List of Ingredients





    2 cups all-purpose flour
    1/2 cup sugar
    1 tablespoon baking powder
    2 teaspoons grated lemon rind
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 cup coarsely shredded zucchini
    3/4 cup skim milk
    3 tablespoons vegetable oil
    1 egg
    Vegetable cooking spray

    Recipe



    Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400�F for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack. Yield: 1 dozen.

 

 

 


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