Lemon-Zucchini Muffin Recipe

These little lemon-zucchini muffins are delicious and great with a cup of coffee.  Also a wonderful way to sneak veggies into your children’s diet. Full of lemon flavor topped with a light lemon syrup.  You will love this recipe.

Ingredients

• 1 ¾ cups all purpose flour
• ½ cup sugar
• Lemon Zest of 1 lemon
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup zucchini, finely shredded
• 2 eggs
• ½ cup butter, unsalted,melted
• ½ cup buttermilk
• 1 teaspoon lemon extract
• Lemon Syrup:
• 3 tablespoons confectioner’s sugar
• Juice of 1 lemon

Instructions

1. Preheat oven to 400 degrees F.
2. Spray miniature muffin pan with non-stick spray….this recipes makes 48 muffins.
3. In large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt.
4. In medium bowl, combine shredded zucchini, eggs, melted butter, buttermilk, and lemon extract. Stir until blended.
5. Add liquid ingredients to dry ingredients. Stir only until blended.
6. Using a teaspoon, drop batter into each muffin well.
7. Bake 7 to 8 minutes or until muffin is slightly golden brown.
8. Place onto wire racks.
9. In small bowl, stir together confectioner’s sugar and fresh lemon juice.
10. Dip tops of warm muffin into syrup.