Lemon Glazed Zucchini Muffins
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups all-purpose flour 2/3 cup granulated sugar 1 tablespoon baking powder
1 teaspoon salt 1/2 teaspoon ground nutmeg 2 teaspoons grated lemon peel
3/4 cup chopped walnuts, pecans or hazelnuts 1/2 cup dried fruit bits or golden raisins 1/2 cup milk
1/3 cup vegetable oil 2 eggs 1 cup zucchini, shredded, packed into cup, not drained
1/2 cup powdered sugar 2 to 3 teaspoons fresh lemon juice



1 Preheat oven to 400 F. Grease well or paper-line 12 (2-1/2 inch) muffin cups. In large bowl, combine flour, granulated sugar, baking powder, salt, nutmeg and lemon peel. Stir in nuts and fruit. In small bowl, combine milk, oil and eggs until blended. Pour into flour mixture; add zucchini, stirring just until moistened. Spoon into muffin cups. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Meanwhile, in small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over warm muffins.

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