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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 400ºF for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack. Yield: 1 dozen.

 

 

 

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