Zucchini Lemon Muffins

Submitted by admin on Mon, 08/17/2009 - 22:28
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Description

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

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour

  • 1/2 cup granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • grated peel of 1/2 lemon

  • 1/2 cup (or more) chopped walnuts

  • 1/2 cup (or more) raisins

  • 2 eggs, beaten

  • 1/2 cup milk

  • 1/3 cup vegetable oil

  • 1 cup (packed) shredded zucchini

Instructions

First: 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.