Meyer lemon zucchini muffins
These tasty little muffins are that wonderful combination of relatively healthy, easy and tasty!
- 1 cup whole wheat pastry flour 135g
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 tsp baking powder
- ½ lemon zest (ie from ½ lemon - Meyer lemon or regular)
- 3 tbsp olive oil
- 1 egg
- ¼ cup milk 60ml (4tbsp)
- ¼ cup maple syrup 60ml (or can use honey or a blend of both)
- 1 tbsp lemon juice (or Meyer lemon)
- ½ cup zucchini finely grated, 120g
For the glaze (optional)
- 3 tbsp confectioner's sugar icing sugar
- 1 tsp lemon juice (or Meyer lemon)
Preheat oven to 400F/200C. Line a muffin tray with 6 liners.
Mix together the dry ingredients in a large bowl - flour, cinnamon, salt, baking powder and lemon zest.
In another bowl, mix together the wet ingredients - oil, egg, milk, maple syrup and lemon juice. Add the wet ingredients to the dry and add the grated zucchini. Mix until well combined but try not to overmix.
Divide the mixture between the liners and flatten out the top a little. Bake for approximately 20 minutes until a skewer inserted in the middle comes out clean and they are gently brown. Allow to cool, transferring to a cooling rack after a couple minutes.
When they are completely cool, mix together the sugar and lemon juice for the glaze and drizzle over the top.
You can make these with either regular lemons or Meyer lemon, they will just have a slightly different citrus flavor. If you use regular lemons, you may want to sweeten them a little more as they are a bit more tart.
You can also swap out to regular AP flour if you prefer.
Calories: 202kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 115mg | Potassium: 237mg | Fiber: 2g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 3.8mg | Calcium: 73mg | Iron: 1mg