Zucchini Lemon Muffins

By SewingDragonfly

From KAF

Ingredients

• 2 cups 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 12

Preparation

Step 1

Preheat oven to 400°and grease 12 muffin tins or line with paper liners.

Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in 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. Do not beat the muffins!

Spoon the batter into the muffin tins and bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.