Zucchini-Lemon Muffins

 I could easily apologize to you right now. It's been a while, hasn't it? I should feel terrible that I haven't been supplying you with yummy recipes. Well, life has been so good this past month that I just haven't had the time - and for that, I do not apologize!

You know I've been searching for a job out here in beautiful California. But what you may not know is that I was offered a position with a non-profit organization at the end of November and started working in December! Between that and a little 2-week vacation to Nebraska for the holidays, my life has been a little crazy. I'm just so blessed.

I digress.

Today I bring to you my first post of 2011. I know it should be some grand recipe...but it's just muffins. But not any old muffins! Zucchini-Lemon! Make these and you'll have spring on your mind, guaranteed. (P.S. I can't say, hear, read or type the word 'muffin' without thinking of this. And I'm not complaining.)

Zucchini-Lemon Muffins
Source: Cooking Light, June 1995


Ingredients:
2 cups all-purpose flour (I used half whole wheat, half all-purpose)
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon nutmeg (I used cinnamon)
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons oil (I used applesauce)
1 large egg


Directions:
Preheat oven to 400 degrees.

Combine the first 6 ingredients in a bowl; make a well in the center of the mixture. In a separate bowl combine zucchini, milk, oil and egg. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups - lined with baking cups or sprayed with cooking spray. Bake for 12 minutes or until golden. Remove from pans immediately and let cool on wire rack.