*  Exported from  MasterCook  *

                         Lemon Zucchini Muffins

Recipe By     : Akron Beacon Journal  September 2, 1998
Serving Size  : 18   Preparation Time :0:00
Categories    : Muffins

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2  cups          all-purpose flour
  1 1/2  teaspoons     baking soda
    1/2  teaspoon      salt
    1/2  teaspoon      nutmeg
  1      container     lemon yogurt -- room temperature
  1                    egg
                       Zest and juice of 1 lemon
    1/2  cup           sugar
    1/4  cup           butter -- melted (1/2 stick)
  1      medium        zucchini -- shredded
    1/2  cup           chopped walnuts

Heat oven to 425 degrees.  Combine flour, baking soda, salt and nutmeg in
large bowl; mix well and set aside.

Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium
bowl.  Add to dry ingredients; stir to blend.  Stir in zucchini and walnuts.

Spoon batter into greased muffin cups until 3/4 full.  Bake until golden
brown, 20 to 22 minutes.  Let sit 5 minutes; remove muffins to wire rack.

From Bernard Clayton's Complete Book of Small Breads.

Converted by MC_Buster.

                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.