ZUCCHINI LEMON MUFFINS RECIPES
LEMON ZUCCHINI MUFFINS RECIPE | ALLRECIPES
I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own.
Provided by Kimberly Blain Lindsey
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
- Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 209.9 calories, CarbohydrateContent 35.4 g, CholesterolContent 31.1 mg, FatContent 6.4 g, FiberContent 0.8 g, ProteinContent 3.7 g, SaturatedFatContent 3.8 g, SodiumContent 277.8 mg, SugarContent 20.5 g
ZUCCHINI-LEMON MUFFINS RECIPE | MYRECIPES
Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.
Provided by MyRecipes
Yield 1 dozen (serving size: 1 muffin)
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
- Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
Nutrition Facts : Calories 147 calories, CarbohydrateContent 24.3 g, CholesterolContent 18 mg, FatContent 4.3 g, FiberContent 0.6 g, ProteinContent 3.1 g, SaturatedFatContent 0.8 g, SodiumContent 62 mg
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