posted by Nancy K 08-19-98 8:09 AM
LEMON ZUCCHINI MUFFINS
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 container (8 ounces) lemon yogurt, room temperature
1 large egg
Zest and juice of 1 lemon
1/2 cup sugar
1/4 cup ( 1/2 stick) butter, melted
1 medium zucchini, washed, ends removed, shredded
1/2 cup chopped walnuts
Preheat the oven to 425 degrees.
In large bowl, combine flour, baking soda, salt and nutmeg; mix well
and set aside.
In medium bowl, stir together yogurt, egg, lemon zest and juice, sugar and
butter.
Add to the flour mixture; stir
to blend. Stir in zucchini and walnuts.
Spoon batter into greased muffin cups until 3/4 full.
Bake until golden brown, 20 to 22 minutes. Remove from
oven and let sit 5 minutes, then invert muffins on a wire rack to cool.