Zucchini - Lemon Muffins
From jo_jo_ba 16 years ago
- 20 minutes to make
- Serves 12
A light and lemony muffin that’s perfect for the dog days of summer. It’s nice and eye-catching with the zucchini flecks on the yellow cake too!
Ingredients
- ¾ cup all-purpose flour shopping list
- ¾ cup whole wheat flour shopping list
- ½ cup brown rice flour shopping list
- ½ cup sugar shopping list
- 1 tablespoon baking powder shopping list
- 1 tablespoon grated lemon rind shopping list
- 1 cup shredded zucchini shopping list
- ¼ cup low-fat plain soy milk shopping list
- ½ cup water shopping list
- 1 tablespoon vegetable oil shopping list
- 2 tablespoons unsweetened applesauce shopping list
- 1 teaspoon cornstarch shopping list
- 2 tablespoons cold water shopping list
How to make it
- Preheat oven to 400F, grease 12 muffin cups.
- Combine flours, sugar and baking powder in a bowl, stirring well.
- Combine lemon rind, zucchini, soy milk, water, oil and applesauce.
- In a small bowl, whisk together cornstarch and water, add to zucchini mixture.
- Add zucchini to flour mixture, stirring just until dry ingredients are moistened.
- Bake 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
The Rating
Reviewed by 5 people-
Great combination of flavors here. Great post. You've got my 5.
chefmeow
in Garland loved it
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