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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 1128g Recipe makes 1 dozen) The following items or measurements are not included below: 2 lemons, zest of |
||
| Calories 3718 | ||
| Calories from Fat 1658 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 184.3g | 283% | |
| Saturated Fat 26.1g | 130% | |
| Monounsaturated Fat 43.5g | ||
| Polyunsaturated Fat 103.8g | ||
| Trans Fat 0.3g | ||
| Cholesterol 440mg | 146% | |
| Sodium 3653mg | 152% | |
| Potassium 2176mg | 62% | |
| Total Carbohydrate 480.2g | 160% | |
| Dietary Fiber 22.6g | 90% | |
| Sugars 198.6g | ||
| Protein 60.0g | 120% | |
Lemon Glazed Zucchini Muffins
By: chia
Sep 7, 2004
great way to use up your surplus zucchini, from this weeks newspaper.
1 dozen
Ingredients
- 2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 teaspoon lemons, zest of, grated
- 3/4 cup chopped walnuts or hazelnuts
- 1/2 cup dried fruit or 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
1
grease a muffin tin or line with paper liners.2
preheat oven to 400f.3
combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.4
mix in nuts and fruit.5
combine milk, oil and eggs in a small bowl, whisking until well blended.6
pour liquid into flour mixture, stirring well.7
add zucchini, stir until moistened.8
spoon evenly into muffin cups.9
bake 20-25 minutes until toothpick inserted in center comes out clean.10
remove from pan and place on a rack.11
mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Kosher
Featured Reviews for This Recipe
From: Chef #1418414
On Oct 18, 2009
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.
From: Chief cook and bottlewasher
On Feb 16, 2009
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.
From: HeatherFeather
On Oct 19, 2004
Excellent. Very tender, light & fluffy. The flavor is so very good. Also,this has highly accurate measurements and instructions that produced tall, attractive and delicious muffins.
From: T43
On Jul 31, 2007
Light and fluffy and oh so delicious. I used whole wheat flour for 1 of the 2 cups of flour called for. I replaced the sugar with 1/2 cup of honey and therefore, reduced the oil and milk to about 3/8 cup each. I added dried cranberries for the fruit. Fabulous. They also froze extremely well.
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