1 sm Zucchini
1 c All Purpose Flour
3/4 c Whole Wheat Flour
1/4 c Sugar
1 tb Baking Powder
1 ts Finely Grated Lemon Peel
1/2 ts Salt
1/4 ts Ground Nutmeg
1/3 c Milk
1/3 c Butter, melted
1 lg Egg
Preheat oven to 400F. With vegetable shortening or paper liners grease
or line 9 muffin cups.
Using a food processor or grater, coarsely shred zucchini.
In a large bowl combine flours, sugar, baking powder, lemon peel, salt
and nutmeg until well mixed.
In a small bowl combine milk, butter and egg. Stir the milk mixture
into the dry ingredients until just moistened. Do no overmix.
Divide the batter among the prepared muffin cups. Bake until the
muffins are lightly brown, 18-20 minutes. Remove the muffins from the
cups and serve them warm.
Tip: To store leftover muffins, wrap the cooled muffins tightly in aluminum
foil and refrigerate. To reheat, loosen the foil and place them in a 250F
oven for 10 minutes.
