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Muffins, Zucchini Lemon (P, TNT)
Source: King Arthur Flour
Yield: 12

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
Grated peel of 1/2 lemon
1/2 cup chopped walnuts (or more)
1/2 cup raisins (or more)
2 eggs beaten
1/2 cup milk
1/3 cup vegetable oil
1 cup shredded zucchini (packed)

Preheat your oven to 400°F.

Combine the flour, sugar, baking powder, salt, and lemon peel in a large bowl. Stir in the walnuts and raisins.

In a smaller bowl (or a two cup liquid measure), combine the eggs, milk, and oil.

Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.

Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

Poster's Notes:
A Tip from King Arthur Flour...Don't beat those muffins! The baking soda and baking powder used to leaven muffins is activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently; you don't want to disturb those little air bubbles responsible for making your muffins.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A