From the Kitchen · Monthly Recipe
Zucchini & Lemon Muffins
Lemon Zucchini Muffins
Ingredients: Organic is best
• 2 cups flour
•⅔ cup sugar
•1½ teaspoons baking powder
•½ teaspoon baking soda
•¼ teaspoon salt ( I use Redman Real Salt)
•2 eggs
•½ cup oil (organic oil of choice)
•1 tablespoon lemon juice
•lemon zest (from one lemon)
•1 teaspoon vanilla
•1½ cups grated zucchini (about 1 medium)
Directions:
Preheat oven to 400°F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, oil, vanilla, lemon zest and lemon juice.
Add the liquids into the dry ingredients. Stir just until combined, though there may be a few dry patches.
Add the grated zucchini and fold in just a few times.
Let the batter rest for 3-5 minutes, then fold again to reach the right consistency as the zucchini releases liquid.
Scoop batter into greased or paper-lined muffin tins.
Bake in a preheated 400°F oven for 15-18 minutes, until golden and a toothpick comes out with a few moist crumbs.
Allow muffins to cool slightly in the pan, then transfer to a cooling rack.
Notes
• Don't squeeze grated zucchini! The muffin batter needs all that liquid.
• Fold the batter just until it comes together. Over-stirring will create tough muffins.
• Ensure the oven is fully preheated to 400°F before baking muffins.
• Test muffins by inserting a toothpick into the center of a muffin. If the toothpick comes out with batter, bake a few more minutes; if it has a few dry crumbs, they’re done.
Ingredients: Organic is best
• 2 cups flour
•⅔ cup sugar
•1½ teaspoons baking powder
•½ teaspoon baking soda
•¼ teaspoon salt ( I use Redman Real Salt)
•2 eggs
•½ cup oil (organic oil of choice)
•1 tablespoon lemon juice
•lemon zest (from one lemon)
•1 teaspoon vanilla
•1½ cups grated zucchini (about 1 medium)
Directions:
Preheat oven to 400°F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, oil, vanilla, lemon zest and lemon juice.
Add the liquids into the dry ingredients. Stir just until combined, though there may be a few dry patches.
Add the grated zucchini and fold in just a few times.
Let the batter rest for 3-5 minutes, then fold again to reach the right consistency as the zucchini releases liquid.
Scoop batter into greased or paper-lined muffin tins.
Bake in a preheated 400°F oven for 15-18 minutes, until golden and a toothpick comes out with a few moist crumbs.
Allow muffins to cool slightly in the pan, then transfer to a cooling rack.
Notes
• Don't squeeze grated zucchini! The muffin batter needs all that liquid.
• Fold the batter just until it comes together. Over-stirring will create tough muffins.
• Ensure the oven is fully preheated to 400°F before baking muffins.
• Test muffins by inserting a toothpick into the center of a muffin. If the toothpick comes out with batter, bake a few more minutes; if it has a few dry crumbs, they’re done.