Lemon Glazed Zucchini Muffins Recipe #99304
great way to use up your surplus zucchini, from this weeks newspaper.
by chia
40 min | 10 min prep
1 dozen
- 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
- grease a muffin tin or line with paper liners.
- preheat oven to 400f.
- combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
- mix in nuts and fruit.
- combine milk, oil and eggs in a small bowl, whisking until well blended.
- pour liquid into flour mixture, stirring well.
- add zucchini, stir until moistened.
- spoon evenly into muffin cups.
- bake 20-25 minutes until toothpick inserted in center comes out clean.
- remove from pan and place on a rack.
- mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.
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5 stars