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Lemon Zucchini Muffins

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Submitted by smladyno77

Too many zucchini, these delicious muffins will make you fall in love with zucchini again.

YIELD

12 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2 ½ 591
1 ½ 7.5
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML NUTMEG
1 1
CONTAINER CONTAINER YOGURT
lemon, room temperature
1 1
EACH EACH EGGS
1 1
EACH EACH LEMON
zest and juice of
½ 118
CUP ML SUGAR
¼ 59
CUP ML BUTTER
melted
1 1
MEDIUM MEDIUM ZUCCHINI
shredded
½ 118
CUP ML WALNUTS
chopped

Directions

Heat oven to 425℉ (220℃).

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 ¾ full.

Bake until golden brown, 20 to 22 minutes.

Let sit 5 minutes; remove muffins to wire rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 207 34% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 206mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 8%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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