Lemony-Thyme Zucchini Muffins

Lemony-Thyme Zucchini Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Muffins:

  • 1

    cup finely shredded, unpeeled zucchini (about 1 & ½ small zucchini)

  • ¼

    cup cooking oil

  • 1

    egg

  • 1

    cup sugar

  • 1

    tsp. lemon zest

  • 1

    tbsp. finely chopped fresh thyme (leaves only)

  • ½

    tsp. cinnamon

  • tsp. nutmeg

  • ½

    tsp. salt

  • ½

    tsp. baking soda

  • ¼

    tsp. baking powder

  • 1 - ½

    cups flour

  • Glaze (recipe below)

Directions

Preheat oven to 350 degrees F. Line a 12 cup regular muffin tin with paper liners. Set aside. In a mixing bowl. combine the zucchini, cooking oil, egg, sugar, and lemon zest. Mix well until all the ingredients are combined. Stir in the thyme, cinnamon, and nutmeg; mix well. Add the salt, baking soda, baking powder, and flour. Mix just until all the dry ingredients are combined with the zucchini/spice mixture. Divide the batter evenly between the 12 muffin cups. I filled mine 2/3 full. Bake in preheated oven for 25-30 minutes or until golden brown. Remove the muffins from the baking tin and cool on a wire rack. Drizzle or spread the glaze on the tops of the muffins before serving. For the Glaze: 2 tbsp. butter, melted 1 cup confectioner's (powdered) sugar 1/4 cup lemon juice 4-6 sprigs fresh thyme water To make the glaze: pour the lemon juice into a medium-sized bowl. Warm the lemon juice slightly (20 seconds) in the microwave. Add the thyme sprigs, muddle with the back of a spoon to release the oils, and set aside for 30 minutes to 1 hour. Remove the thyme sprigs from the lemon juice. Add the butter and sugar to the lemon juice. Using a whisk, mix the glaze - adding water 1 tbsp. at a time, as needed - until smooth and of drizzling consistency. Drizzle or spread over muffins before serving.


Nutrition

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