Lemon Glazed Zucchini Muffins

Since this is the time of year when zucchini is abundant, I'd like to share these yummy muffins. They can also be baked as a loaf by increasing the baking time.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 2  cups all-purpose flour
• 2⁄3 cup granulated sugar
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 2  teaspoons lemon peel, grated
• 3⁄4 cup walnuts, chopped (you can also use pecans or hazelnuts)
• 1⁄2 cup golden raisin
• 1⁄2 cup milk
• 1⁄3 cup  vegetable oil
• 2  eggs
• 1  cup zucchini, finely grated
• 1⁄2 cup icing sugar
• 2 -3  teaspoons lemon juice

Directions

1. Preheat the oven to 400 degrees F.
2. Grease 12 muffin cups well or line with paper liners.
3. Combine the flour, granulated sugar, baking powder, salt, nutmeg and lemon peel in a large bowl; stir in the nuts and fruit.
4. Combine until blended the milk, oil and eggs in a small bowl.
5. Pour into the flour mixture; add the zucchini, stirring just until moistened.
6. Spoon evenly into the prepared muffin cups.
7. Bake 20 to 25 minutes or until a wooden pick inserted into the centre comes out clean.
8. Remove from the pan.
9. Meanwhile, combine the icing sugar and lemon juice in a small bowl and mix until smooth.
10. Drizzle over the warm muffins.