223 kcalLemon Zucchini Muffins
40 min serves 10
Vegetarian
4gprotein30gcarbs11gfat
Ingredients
- •1½ cups pastry flour
- •1 tsp ground cinnamon
- •½ tsp ground nutmeg
- •½ tsp baking powder
- •½ tsp baking soda
- •½ tsp salt
- •1 large egg
- •⅔ cup granulated sugar
- •½ cup applesauce
- •⅓ cup vegetable oil
- •2 tbsp yogurt
- •2 tsp vanilla extract
- •1 medium zucchini
- •lemon zest
- •1 tbsp poppy seeds
- •¼ cup walnuts
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Method
Adapted from foodista.com
- Preheat oven to 375°F.
- Grease 10 muffin tins with oil or cooking spray.
- In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. I like to add a heaping teaspoon of cinnamon because I love the flavor.
- In a large bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla until well incorporated.
- Gradually mix the flour to the wet ingredients. I like to add the flour in three batches.
- Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.
- Spoon the mixture into the muffin pan until you fill up 10 of the tins.
- Bake for about 20-23 minutes, or until a toothpick comes out cleanly.
- Let the muffins cool for about 10 minutes.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.