Lemon Zucchini Muffins

* 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.



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