Monday, August 30, 2010

Zucchini-Lemon Muffins

I decided that I wanted to have this week be "Muffin Week" at our home. The kids love to have a nice warm muffin in the morning to take to school with them. I am up early enough with daycare kids that I have plenty of time to throw them together and have them ready for the kids to eat on their way to school. (My sweet husband takes them every day so they don't have to ride the bus for an hour) So, as you already know, I have an abundance of zucchini around here. This is a recipe that I found in a Cooking Light cookbook. The citrus smell while they're baking awakens the senses and the moisture from the zucchini makes them so moist and light. Man did the house smell good. They would be awesome served with some raspberry jam!!!

Zucchini-Lemon Muffins

adapted from Cooking Light

2 cups flour

1/2 cup sugar

1 Tbsp baking powder

2 teaspoons grated lemon rind

1/4 tsp salt

1/4 tsp ground nutmeg

1 cup shredded zucchini

3/4 cup milk (I used skim)

3 Tbsp vegetable oil

1 large egg, lightly beaten

Preheat oven to 400 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl; make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until muffins spring back when lightly touched in the center. Remove muffins from pans immediately; place on a wire rack. Yields: 1 dozen

Happy Cooking



  1. These sound so good. I love muffins so I'm super excited about Muffin Week!

  2. Wow these look amazing. I love those flavors! Thanks for sharing:)

  3. Camille... muffin week has been fun! The kids have loved it!
    Miss Meat and Potatoes... Thanks for visiting my blog! I like citrus flavors too!


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