Zucchini-Lemon Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup coarsely shredded zucchini
- 3/4 cup unsweetened vanilla almond milk minus 2T
- 2 Tablespoons lemon juice
- 3 tablespoons vegetable oil
- 1 large egg
- Cooking spray
- ½ C powdered sugar
- 1-2 Tablespoons lemon juice
- Pre-heat oven to 400°.
- Combine the first 5 ingredients in a bowl, and make a well in center of mixture
- Combine zucchini, milk, lemon juice, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
- Divide batter evenly among 6 large muffin cups coated with cooking spray.
- Bake at 400° for 25 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
- Mix the powdered sugar and lemon juice until a paste forms. Put a teaspoon of the lemon paste on the muffin, letting it melt over the top of the warm muffin.