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

1. Pre-heat oven to 400°. 
2. Combine the first 5 ingredients in a bowl, and make a well in center of mixture
3. Combine zucchini, milk, lemon juice, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
4. Divide batter evenly among 6 large muffin cups coated with cooking spray.
5. Bake at 400° for 25 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
6. 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.