Wisconsin
Lemon Zucchini Muffins
1-3/4 C flour
1/2 cup sugar
1 TBSP baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup shredded zucchini
2 large eggs
1/2 cup salted butter, melted
1/2 cup buttermilk
1 tsp lemon extract
Lemon Glaze (recipe follows)
Preheat oven to 400, Grease 2 mini muffin pans. In a large bowl, combine flour, sugar, lemon zest, baking powder, soda, salt.
In a medium bowl, combine eggs, melted butter, buttermilk, lemon extract, and zucchini stirring until well-blended. Add flour mixture, stirring until just incorporated. (Over mixing will make the muffins tough) Drop batter into muffin wells. Bake 7-8 minutes until golden. Dip top of muffins in lemon glaze, colling on a wire rack. For the lemon glaze, combine 1 cup confectioners’ sugar and 2 TBSP of fresh lemon juice.
Enjoy!!
Scot
January 25, 2016 at 12:59 am
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hardware of yesteryear will likely be bang up for this, despite the fact that
it appears to be like just a little tough across the edges.