Obsidian/03.03 Food & Wine/Lemon Zucchini Muffins.md

ServingSize	cssclass	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
48	recipeTable		🟥	2024-05-09	Recipe	NonRoot		true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Snack Bite Fusion https://everydaydishes.com/simple-food-recipes/low-fat-mini-lemon-zucchini-muffins/ 25 25 48	2 cups flour 2 tsp baking powder 0.5 tsp salt 2 whole eggs 0.66 cup sugar 0.25 cup applesauce 0.75 cup buttermilk 4 Tbsp lemon juice 1 whole zucchini, grated (about 1 cup) 1 whole lemon zest of lemon 0.25 cup powdered sugar 2 tsp lemon juice 1 zest of lemon

Parent:: @@Recipes, @Snacks

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Lemon Zucchini Muffins

 

style: number

 

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🗒 Practical Informations

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FROM "03.03 Food & Wine/Lemon Zucchini Muffins"

 

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🧫 Ingredients

 

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🔀 Instructions

 

• Preheat oven to 350 degrees.

 

• In medium bowl, mix flour, baking powder and salt; set aside.

 

• Whisk eggs and sugar together; mix in applesauce, buttermilk and lemon juice then add zucchini and lemon zest; mix to just combined.

 

• Add dry ingredients into batter; do not over mix.

 

• Scoop 1 tablespoon of batter into each mini cupcake round and bake 15–18 minutes or until toothpick inserted comes out clean.

 

• For an easy glaze, mix ¼ cup of powdered sugar, 2 tsp of lemon juice and the zest of 1 lemon. When tops are dry, dust with powdered sugar.

 

[!tip]  Don't be stuck with the leftovers! Small bites are more likely to get snapped up than food served in larger portions.