Lemon zucchini muffins recipe

Lemon Zucchini Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
These Lemon Zucchini Muffins are a delightful combination of tangy lemon flavor and moist zucchini, making them the perfect treat for any time of the day. The recipe is simple and easy to follow, resulting in fluffy and flavorful muffins that are sure to impress. With a hint of sweetness and a burst of citrus, these muffins are a delicious way to incorporate zucchini into your baking. Enjoy them for breakfast, as a snack, or even as a dessert.

Keywords: Lemon zucchini muffins, recipe, tangy, moist, fluffy.

Lemon zucchini muffins recipe details

Lemon zucchini muffins recipe, recipe Rating: 4.6
Number of votes:108

Ingredients

4 cups white wheat flour

1 cup granulated white sugar

2 Tablespoons baking powder

2 teaspoons salt

2 teaspoons grated lemon peel

1 teaspoon nutmeg

1 cup chopped walnuts

1 cup golden raisins

4 eggs

1 cup milk

1/2 cup oil

2 cups shredded zucchini

Instructions:

These lemon and spice muffins are very moist. A wonderful way to use a bumper crop of zucchini.

Mix all dry ingredients and lemon peel. Add nuts and raisins. In separate bowl, mix eggs, milk, oil, and zucchini well. Add to dry ingredients. Mix just until moistened. Fill prepared muffin cups almost to top. Sprinkle with cinnamon sugar mix (1 cup sugar to which 1-1/2 teaspoon cinnamon has been added; save extra for other muffins) if desired. Bake at 400 degrees for 20 minutes or until nicely browned on top.

Hint:If you have extra zucchini, grate extra and freeze in 2-cup amounts to use for muffins in winter.

Makes: 18