Makes 12 muffins
|2||cups all-purpose flour|
|2/3||cup granulated sugar|
|1||tablespoon baking powder|
|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|
|1/3||cup vegetable oil|
|1||cup packed shredded zucchini, undrained|
|1/2||cup powdered sugar|
|2||to 3 teaspoons fresh lemon juice|
- Preheat oven to 400°F. Grease well or paper-line 12 (2-1/2-inch) muffin cups.
- Combine flour, granulated sugar, baking powder, salt, nutmeg and lemon peel in large bowl; stir in nuts and fruit. Combine milk, oil and eggs in small bowl until blended. Pour into flour mixture; add zucchini, stirring just until moistened. Spoon evenly into prepared muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Meanwhile, combine powdered sugar and lemon juice in small bowl until smooth. Drizzle over warm muffins.
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