Zucchini Lemon Muffins
|All purpose flour||2 1⁄3 Cup (37.33 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Double acting baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Shredded zucchini||1 1⁄2 Cup (24 tbs)|
|Zucchini||1 1⁄2 Cup (24 tbs), shredded|
|Frozen egg substitute||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
1.Preheat oven to 350 degrees F.
2.Take muffin pans with 12 cups and size 2 1/2 inch. Line them with paper baking cups.
3.In a large bowl, combine together, sugar, flour, baking powder, baking soda.
4.In a medium bowl, mix together zucchini, frozen egg substitute, vegetable oil, lemon juice and lemon peel and mix well.
5. Add this to the flour mixture and mix to combine. Do not overmix.
6. Spoon the mixture into muffin cups lined in pan and bale fpr 20 minutes on center rack of oven.
7. Muffins are done when they turn golden and toothpick come out clean after being inserted into muffins.
8. Let muffins cool on wire rack.
9.Serve as snacks with coffee, tea or milk.