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FitFool

Adventures in the Kitchen and on the Road


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Zucchini Lemon Muffins

The lemon zest in this recipe brightens the flavor of these zucchini muffins. When I read through the comments left on the original recipe, some of the modifications that sounded interesting were:
- Making it in a loaf pan as a quickbread instead of as muffins
- Using dried cranberrries or fresh blueberries instead of raisins
- Substituting grated carrot for raisins

But I made this without much modification. I used 1/2 cup pecans instead of walnuts and 1/2 Tbsp dried lemon peel instead of freshly zesting a lemon. Yummy! I might use a little more dried lemon peel next time since B said he didn't really taste the lemon.

Made 1 dozen regular-sized muffins (baked 20 minutes) and 1 dozen mini-muffins (baked 14 minutes).


small image of Zucchini Lemon Muffins





Zucchini Lemon Muffins

2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
grated peel of 1/2 lemon [used 1/2 Tbsp dried lemon peel]
1/2 cup (or more) chopped walnuts [used pecans]
1/2 cup (or more) raisins
2 eggs, beaten
1/2 cup milk
1/3 cup vegetable oil
1 cup (packed) shredded zucchini

  1. Preheat your oven to 400°F.

  2. Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.

  3. In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.

  4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.

  5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.




larger photo of Zucchini Lemon Muffins



inside of Zucchini Lemon Muffins


Original Recipe: http://www.kingarthurflour.com/recipes/zucchini-lemon-muffins-recipe



  • 1
Did you like the muffins-the look Yummmy in the photos!Thanks for sharing the recipe. Must try sometime. ...It would be nice using my own homegrown zucchini but haven't gotten around to planting my veggie patch yet:( But there should be plenty in the farmer's and produce markets now.

These look amazing. I'm not much of a baker, but I might have to give this recipe a try this afternoon.

Oh my goodness - those look and sound so good!

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