Lemon zucchini muffins

 
                           Lemon Zucchini Muffins
 
 Recipe By     : Akron Beacon Journal  September 2, 1998
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          all-purpose flour
    1 1/2  teaspoons     baking soda
      1/2  teaspoon      salt
      1/2  teaspoon      nutmeg
    1      container     lemon yogurt -- room temperature
    1                    egg
                         Zest and juice of 1 lemon
      1/2  cup           sugar
      1/4  cup           butter -- melted (1/2 stick)
    1      medium        zucchini -- shredded
      1/2  cup           chopped walnuts
 
 Heat oven to 425 degrees.  Combine flour, baking soda, salt and nutmeg in
 large bowl; mix well and set aside.
 
 Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium
 bowl.  Add to dry ingredients; stir to blend.  Stir in zucchini and walnuts.
 
 Spoon batter into greased muffin cups until 3/4 full.  Bake until golden
 brown, 20 to 22 minutes.  Let sit 5 minutes; remove muffins to wire rack.
 
 — From Bernard Clayton's Complete Book of Small Breads.
 
 Converted by MC_Buster.
 
 
 
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