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Lemon Zucchini Muffins




1-3/4 C flour

1/2 cup sugar

1 TBSP baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup shredded zucchini

2 large eggs

1/2 cup salted butter, melted

1/2 cup buttermilk

1 tsp lemon extract

Lemon Glaze (recipe follows)


Preheat oven to 400, Grease 2 mini muffin pans. In a large bowl, combine flour, sugar, lemon zest, baking powder, soda, salt.

In a medium bowl, combine eggs, melted butter, buttermilk, lemon extract, and zucchini stirring until well-blended. Add flour mixture, stirring until just incorporated. (Over mixing will make the muffins tough) Drop batter into muffin wells.  Bake 7-8 minutes until golden.  Dip top of muffins in lemon glaze, colling on a wire rack.  For the lemon glaze, combine 1 cup confectioners’ sugar and 2 TBSP of fresh lemon juice.


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1 Comment

1 Comment

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    January 25, 2016 at 12:59 am

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