Lemon Glazed Zucchini Muffins |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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great way to use up your surplus zucchini, from this weeks newspaper. Ingredients:
2 cups flour |
2/3 cup sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
2 lemons, zest of, teaspoon grated |
3/4 cup chopped walnuts or 3/4 cup hazelnuts |
1/2 cup dried fruit or 1/2 cup golden raisin |
1/2 cup milk |
1/2 cup vegetable oil |
2 eggs |
1 cup shredded zucchini |
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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