I may have found my new favorite muffin. Holy cow these are good! So light and lemony and fresh. Plus they’re from Cooking Light so only 150 calories each! If I ever open a cafe, expect to see these served along side every salad.
Ingredients:
1 cup all-purpose flour
1 cup wheat flour
1/2 cup granulated sugar
1 Tablespoon baking powder
2 teaspoons grated lemon rind (about 1 large lemon)
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup zucchini, shredded
3/4 cup milk
3 Tablespoons vegetable oil
1 egg
Directions:
- Pre heat oven to 400 degrees F.
- Combine first 7 ingredients in a large bowl. Make a well in center of mixture.
- In a separate bowl, whisk together zucchini, milk, oil, and egg.
- Add liquid mixture to flour mixture, stirring just until dry ingredients are moistened.
- Divide batter evenly among 12 muffin cups coated with cooking spray.
- Bake 20 minutes or until golden.
- Remove from pans immediately, and let cool on a wire rack.
My sister and I have just finished making 4 dozen of these and we added carrots,the lemon, and orange to the the different batches and they’ve come out delicious. Thank you for the recipe.
Awesome! Love your tweaks!
I am making these this weekend – can’t wait! It’s a little hot to be using the oven this week but maybe if I get up really early. I think these may be worth baking at 4 a.m. Thanks for sharing your zucchini recipes with us. Lots of good stuff!
Awesome! Let me know how they turn out! Thanks for your comment 🙂