Lemon Glazed Zucchini Muffins
"great way to use up your surplus zucchini, from this weeks newspaper."
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 dozen
- Serves:
- 12
ingredients
- 2 cups flour
- 2⁄3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 2 lemons, zest of, teaspoon grated
- 3⁄4 cup chopped walnuts or 3/4 cup hazelnuts
- 1⁄2 cup dried fruit or 1/2 cup golden raisin
- 1⁄2 cup milk
- 1⁄2 cup vegetable oil
- 2 eggs
- 1 cup shredded zucchini
-
for glaze
- 1⁄2 cup confectioners' sugar
- 3 teaspoons fresh lemon juice
directions
- grease a muffin tin or line with paper liners.
- preheat oven to 400f.
- combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
- mix in nuts and fruit.
- combine milk, oil and eggs in a small bowl, whisking until well blended.
- pour liquid into flour mixture, stirring well.
- add zucchini, stir until moistened.
- spoon evenly into muffin cups.
- bake 20-25 minutes until toothpick inserted in center comes out clean.
- remove from pan and place on a rack.
- mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.
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The recipe directions did not include adding the baking powder so my first batch was a huge waste of time and ingredients! I turned around and made a second batch and was disappointed.. These muffins were dense and not very flavorful. The best part was the glaze. Will not make again. -
I followed the directions, but they never mentioned the baking powder. The dough was in the muffin cups when I discovered the error and dumped it all back in and added the B.P. Needless to say, the muffins were not the best. Should I try it again? The glaze was excellent. -
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These taste really good. My kids gobbled them up. I was looking for Zucchini muffins and liked that this one was a little bit different than the traditional one.
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