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 sprayRecipe
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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