Lemon Zucchini Muffins

Lemon Zucchini Muffins

Vegetarian

Basic Information

  • Servings: 10
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 37.82
  • Health score: 3.00
  • Weight Watcher points: 8.00

Summary

Lemon Zucchini Muffins is a breakfast that serves 10. Watching your figure? This lacto ovo vegetarian recipe has 223 calories, 4g of protein, and 11g of fat per serving. For 53 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. If you have applesauce, vanillan extract, yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. Lemon Zucchini Muffins with Easy Lemon Glaze, Zucchini-Lemon Muffins, and lemon zucchini muffins are very similar to this recipe.

Ingredients

  • pastry flour
    pastry flour1.5 cup
  • ground cinnamon
    ground cinnamon1 tsp
  • ground nutmeg
    ground nutmeg0.5 tsp
  • baking powder
    baking powder0.5 tsp
  • baking soda
    baking soda0.5 tsp
  • salt
    salt0.5 tsp
  • egg
    egg1 large
  • sugar
    sugar0.6666667 cup
  • applesauce
    applesauce0.5 cup
  • vegetable oil
    vegetable oil0.33333334 cup
  • yogurt
    yogurt2 Tbs
  • vanilla extract
    vanilla extract2 tsp
  • zucchini
    zucchini1 medium
  • lemon zest
    lemon zest2
  • poppy seeds
    poppy seeds1 Tbs
  • walnuts
    walnuts0.25 cup
Instructions

Step 1

Preheat oven to 375 F. Grease 10 muffin tins with oil or cooking spray.

Step 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.

Step 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.

Step 4

Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.

Step 5

Spoon the mixture into the muffin pan until you fill up 10 of the tins.

Step 6

Bake for about 20-23 minutes, or until a toothpick comes out cleanly.

Step 7

Let the muffins cool for about 10 minutes.

Categories

Dish Types: morning meal, brunch, breakfast

Diets: lacto ovo vegetarian

Source Information

Source: foodista.com

License:

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