Lemon Zucchini Muffins
Ingredients
Oil or natural cooking spray for greasing pan
1 and 1/2 cup whole wheat pastry flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
2/3 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola or vegetable oil
2 TBS yogurt
2 tsp pure vanilla extract
1 medium zucchini, grated
2 lemons, zested
1 TBS poppy seeds
1/4 cup walnuts, chopped
Preparation
1
Preheat oven to 375ยบ F. Grease 10 muffin tins with oil or cooking spray.
2
In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. I like to add a heaping teaspoon of cinnamon because I love the flavor.
3
In a large bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla until well incorporated. Gradually mix the flour to the wet ingredients. I like to add the flour in three batches.
4
Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.
5
Spoon the mixture into the muffin pan until you fill up 10 of the tins.
6
Bake for about 20-23 minutes, or until a toothpick comes out cleanly.
7
Let the muffins cool for about 10 minutes.
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About
These lemon zucchini muffins are light, moist, and filled with poppy seeds and walnuts in every bite! Start your day off right with these healthy muffins!
Yield:
Makes 10 Muffins
Added:
Friday, May 16, 2014 - 10:04am
