Zucchini Lemon Muffins
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
- 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
- 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.