Thursday, August 14, 2008

Zucchini-Lemon Muffins

Ahhh, back to school time. Bittersweet. Mostly sweet, actually, but it's always difficult to face the fact that your days of sleeping past 5:30 a.m. are over for another nine months. To celebrate the teachers' first day back, a few of us on staff prepared a breakfast. We kick the year off with a big, long meeting, so food is a must. I decided to do a big ole' muffin basket.

I knew I had my work cut out for me when I decided to bake four kinds of muffins in one night. So, I named the evening "Muffin-palooza" and went to work!


Zucchini-Lemon Muffins
The Complete Cooking Light Cookbook

Ingredients:

2 c. all-purpose flour

1/2 c. sugar
1 TBSP baking powder
2 tsp. lemon zest
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
1 1/4 c. coarsely shredded zucchini
3/4 c. skim milk
3 TBSP vegetable oil
1 large egg
cooking spray

Directions:

1. Preheat oven to 400 degrees. Prepare a twelve-cup standard muffin tin with cooking spray.

2. Combine the first six ingredients in a bowl, and make a well in center of mixture.

3. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

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

3 comments :

Stina said...

So how did these taste? They sound intriguing but I'm wondering if they'd fly here (or if I'd be stuck eating the whole batch--perhaps still a bad thing even if they are good)... how would you rate them and/or describe their flavor?

Kelsey said...

I really liked them, but I love zucchini bread. I might add a bit more lemon zest next time just to up the lemon flavor. If you're worried about the zucchini flavor coming through too much, I don't think it would be a problem. Plus, the recipe only makes twelve, so you could eat off of them for a couple of days and freeze the rest. I freeze muffins all the time. Just put two cooled muffins in a ziploc bag and stick it in the freezer. The night before you'll want them, just put them in the fridge. They'll be ready in the morning!

Katie said...

LOL! You are a muffin machine! I LOVE zuchinni bread so I am def going to have to try these out!