Zucchini Lemon Muffins (King Arthur Flour)

By sandiB2010

A Tip from King Arthur Flour...Don't beat those muffins! The baking soda and/or baking powder used to leaven muffins is activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently -- you don't want to disturb those little air bubbles responsible for making your muffins rise.

Ingredients

• 2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• grated peel of 1/2 lemon
• 1/2 cup (or more) chopped walnuts
• 1/2 cup (or more) raisins
• 2 eggs, beaten
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 cup (packed) shredded zucchini

Details

Servings 1
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat your oven to 400°F.

Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.

In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.

Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.

Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.