This zucchini muffin recipe, which I've made, has a nice lemony flavor.
kathleen
Zucchini-Lemon Muffins
Recipe By :Fast Baking: Rise and Shine, by Susan S. Bradley
Serving Size : 0 Preparation Time :0:00
Categories : Breads, Quick Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 egg
Vegetable cooking spray
These Zucchini-Lemon Muffins require no kneading or rising time, and
they pack a nutritional wallop.
Combine the first 6 ingredients in a bowl, and make a well in center
of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to
flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400F for 20 minutes or until golden. Remove from pans
immediately, and let cool on a wire rack.
Yield: 1 dozen (serving size: 1 muffin).
CALORIES 147 (26% from fat); PROTEIN 3.1g; FAT 4.3g (sat 0.8g, mono
1.2g, poly 1.9g); CARB 24.3g; FIBER 0.6g; CHOL 18mg; IRON 1.1 mg;
SODIUM 62mg; CALC 69mg
Source:
"Cooking Light Magazine, June 1995, page 123"
Copyright:
"(c) 1995, by Southern Living, Inc."
Yield:
"1 dozen"
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