You are here

Zucchini-Lemon Muffins

Magical.Palate's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Cooking spray 1
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 1 Tablespoon
  Lemon rind 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Zucchini 1 Cup (16 tbs), shredded
  Skim milk 3⁄4 Cup (12 tbs)
  Vegetable oil 3 Tablespoon
  Egg 1
Directions

Preheat oven to 400°.
Combine flour, sugar, baking powder, lemon rind, salt, and nutmeg in a bowl; make a well in center of mixture.
Combine zucchini, milk, oil, and egg; stir well.
Add to dry ingredients, stirring just until moist.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400° for 20 minutes or until golden.
Remove muffins from pan immediately; let cool on a wire rack

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
12

Rate It

Your rating: None
4.003335
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 157 Calories from Fat 40

% Daily Value*

Total Fat 5 g7.1%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 17.9 mg6%

Sodium 154 mg6.4%

Total Carbohydrates 26 g8.6%

Dietary Fiber 0.79 g3.2%

Sugars 9.4 g

Protein 3 g6.6%

Vitamin A 0.9% Vitamin C 5%

Calcium 11.8% Iron 6.9%

*Based on a 2000 Calorie diet

0 Comments

Zucchini-Lemon Muffins Recipe