2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 container lemon yogurt
room temperature 1 egg Zest and juice of 1 lemon 1/2 cup sugar 1/4 cup butter :
melted (1/2 stick) 1 medium zucchini -- shredded 1/2 cup chopped walnuts Heat oven to 425 degrees. Combine flour, baking soda, salt and nutmeg in large bowl; mix well and set aside. Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium bowl. Add to dry ingredients; stir to blend. Stir in zucchini and walnuts. Spoon batter into greased muffin cups until 3/4 full. Bake until golden brown, 20 to 22 minutes. Let sit 5 minutes; remove muffins to wire rack.
How To make Lemon Zucchini Muffins's Videos
Zucchini Lemon Poppy Seed Muffins | Truffles and Trends
These Zucchini Lemon Poppy Seed Muffins are dairy-free, super soft and moist, and filled with fresh zucchini, zesty lemon flavor, and crunchy poppy seeds.
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Zucchini Lemon Muffins - Cooking with Ms. Hillary
Lemon Poppyseed Zucchini Muffins
These Lemon Poppyseed Zucchini Muffins are the BEST! Lemony and bright and made with simple ingredients like zucchini, olive oil, flour, and sugar. Love these!
This moist and delicious lemon zucchini cake is the perfect way to eat veggies while enjoying a sweet dessert! ???? Full Recipe:
Creator: Jackie Dodd
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Zucchini Lemon Muffins
Zucchini Lemon Muffins are incredibly soft, light and fluffy! Loaded with grated zucchini, flavored with both lemon zest and juice, this is a small batch recipe of 6 muffins. Simply the BEST!!
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