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Zucchini Lemon Muffins

Ingredients
  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
Directions

GETTING READY
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.

MAKING
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.

SERVING
9.Serve as snacks with coffee, tea or milk.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
9 Minutes
Ready In: 
19 Minutes
Servings: 
12

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