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Zucchini-Lemon Muffins

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 1 dozen (serving size: 1 muffin)
Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin  batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup coarsely shredded zucchini
  • 3/4 cup skim milk
  • 3 tablespoons vegetable oil
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 147
  • caloriesfromfat 26 %
  • fat 4.3 g
  • satfat 0.8 g
  • monofat 1.2 g
  • polyfat 1.9 g
  • protein 3.1 g
  • carbohydrate 24.3 g
  • fiber 0.6 g
  • cholesterol 18 mg
  • iron 1.1 mg
  • sodium 62 mg
  • calcium 69 mg

How to Make It

  1. Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

  2. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.