Thursday, September 24, 2009

Lemon or Lime Zucchini Muffins

Got this yummy recipe from Kara's Kitchen Creations. Another good way to use up that abundant zucchini.

1/2 C butter
1 C sugar
2 eggs
1-2 tsp lime or lemon zest
2 TB lime or lemon juice
2 C flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
2 C shredded zucchini

1 TB sugar (I used raw sugar)
1/4 C sliced almonds, slightly crushed (didn't have almonds so use pecans instead)

Cream butter and sugar. beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325 for 18-20 minutes. Let cool in pans for about 10 minutes and they will come out easier.

Makes about 15 muffins. Can cook in mini-loaf pans but increase the baking time about 10 minutes. Test for doneness with a toothpick.

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