Search
by Ingredient

Lemon Zucchini Muffins

StarStarStarHalf starEmpty star

Your rating

Recipe

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
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ½ cups all-purpose flour
Camera
1 ½ teaspoons baking soda
Camera
½ teaspoon salt
Camera
½ teaspoon nutmeg
Camera
1 container yogurt
lemon, room temperature
Camera
1 each eggs
Camera
1 each lemon
zest and juice of
Camera
½ cup sugar
Camera
¼ cup butter
melted
Camera
1 medium zucchini
shredded
Camera
½ cup walnuts
chopped
Camera

Ingredients

Amount Measure Ingredient Features
591 ml all-purpose flour
Camera
7.5 ml baking soda
Camera
2.5 ml salt
Camera
2.5 ml nutmeg
Camera
1 container yogurt
lemon, room temperature
Camera
1 each eggs
Camera
1 each lemon
zest and juice of
Camera
118 ml sugar
Camera
59 ml butter
melted
Camera
1 medium zucchini
shredded
Camera
118 ml walnuts
chopped
Camera

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

Comments


 

 

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 20734% 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?
 
More health news

Email this recipe