Just made them yesterday and they're almost gone. We went into the 10 week session knowing that Maddie was pretty young for the class, but like any other obliviously proud dog-parent, I still thought she would excel. Get the recipe: http://trib.al/PBKQnnF Zucchini Muffins: Easy, Grab-and-Go Breakfast Get the recipe: http://trib.al/PBKQnnF 1 teaspoon grated lemon peel (lemon zest). Shredded zucchini is stirred into the muffin batter in this recipe, providing plenty of vitamins A and C without making a fuss. There’s no need for a mixer; the batter is quick and easy to stir together. This in one of my favorite zucchini bread/muffin recipes now! Excellent. (Nutrition information is calculated using an ingredient database and should be considered an estimate. These are very tasty, very easy to make. Vegan Lemon Zucchini Muffins- made with wholesome gluten-free flours, shredded zucchini and fresh lemon zest, these muffins are bursting with flavor and nutrition! https://www.cookinglight.com/food/quick-healthy/healthy-muffin-recipes I love how much flavour they have and the consistancy is really nice. The lemon and the zucchini complement each other suprizingly well and my family was amazed and kept asking for more. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Recently I baked a batch of these Zucchini-Lemon Muffins from Cooking Light. Add to dry ingredients, stirring just until moist. Info. Nutrition Glazed muffins are best eaten within a few hours before glaze begins to soak into the muffin. In a medium mixing bowl combine shredded zucchini, egg substitute, vegeta Add to flour mixture and stir until moistened. Step 3 Spoon batter into each of 12 muffin cups coated with cooking spray. I will see how they taste. It's also an easy way to sneak healthful food onto your party menu, as one Cooking Light reader, named Lisa did: "Seriously―make the sauce," she told us. How to make: Preheat your oven to 400 degrees and line 18 muffin cups with paper liners. My only complaint is that they were too small! I did not have any nutmeg so I just threw in some cinnamon instead. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. Spoon the batter into the muffin cups, filling ¾ full. We love that the recipe calls for a hint of fresh lemon zest for flavor and double-acting baking powder to create a light and fluffy texture. Delicious! Spoon the batter into the pan. For a breakfast muffin I would add some cinnamon and a little more sweetner (my kids found it too bland otherwise). I thought the taste and texture were perfect.  they were dense. In a large bowl, combine the sugar and lemon zest. MyRecipes.com is part of the Allrecipes Food Group. They are light, lemony, and refreshing-perfect for breakfast, brunch or even a snack! In a medium mixing bowl combine shredded zucchini, egg substitute, vegetable oil, lemon juice, and lemon zest, stirring to combine. Will definitely make again. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible. Fill each baking cup with an equal amount of batter. Bake at 400° for 20 minutes or until golden. The raspberries really help bring out the lemon flavor. In a large mixing bowl, combine the zucchini, milk, oil, and egg. January 15, 2018 by Kristin 2 Comments. Very easy and freeze well. 147 calories; calories from fat 26%; fat 4.3g; saturated fat 0.8g; mono fat 1.2g; poly fat 1.9g; protein 3.1g; carbohydrates 24.3g; fiber 0.6g; cholesterol 18mg; iron 1.1mg; sodium 62mg; calcium 69mg. These muffins are also delicious (and healthier) on their own without the glaze. #nationalzucchiniday RECIPE: http://trib.al/PBKQnnF With just enough sweetness and freshly shredded zucchini, these muffins provide a healthier version of classic zucchini bread. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips. They are a nice alternative to zucchini bread if you have a lot of zucchini to get rid of. Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Offers may be subject to change without notice. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. of baking soda, added 1/2 tsp. I did add some lemon juice to the batter, because the more lemon the better I always say!  I would have liked more lemon and more zucchini. In this recipe, shredded zucchini is stirred into muffin  batter, providing plenty of vitamins A & C without making a fuss. Stir just until barely combined and then gently fold in the zucchini. You guys always love when I share zucchini … I did use whole wheat pastry flour instead and added fresh lemon juice to the milk. PREP TIME10 minutes COOK TIME16 minutes ADDITIONAL TIME40 minutes TOTAL TIME1 hour 6 minutes Ingredients 1 1/2 cup self rising flour ( I use Gold Medal flour) 1 […] Lemon Zucchini Muffins. It will work just as well. Jun 16, 2014 - Bake a tasty loaf of veggie goodness with our favorite zucchini bread recipes. Grated lemon rind and a little sugar keep … These were delicious. Divide batter evenly among 12 muffin cups coated with cooking spray. Want to know a secret? My husband ('not a veggie fan' is putting it mildly) ate an entire zucchini because he kept going back for more and dunking in the sauce, which is―surprise!―more veggies. 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