Lemon Poppy Seed Zucchini Muffins
Ingredients
The batter
-
¾
cup
granulated sugar
-
2 to 3
lemons
zested
-
2
large
eggs
-
⅓
cup
neutral flavored oil
-
½
teaspoon
vanilla extract
-
1 ¼
cups
white whole wheat flour
-
1
tablespoon
poppy seeds
-
¾
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
¼
teaspoon
salt
-
2
cups
shredded zucchini
Topping
-
to taste
Raw or coarse sugar
Instructions
- Preheat the oven to 350°F and prepare a muffin tin.
- Rub lemon zest into the sugar to release oils for flavor.
- Whisk together eggs, oil, and vanilla in a large bowl.
- In another bowl, mix the dry ingredients: flour, poppy seeds, baking soda, baking powder, and salt.
- Combine the wet and dry ingredients, stirring until just mixed.
- Fold in the shredded zucchini gently.
- Divide the batter into the muffin tin and sprinkle with sugar if desired.
- Bake for 17-22 minutes or until the tops spring back.
- Cool in the tin for a few minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
170
Total fat
8g
Total carbohydrates
24g
Total protein
3g
Sodium
156mg
Cholesterol
27mg
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