Lemon & Zucchini Muffins
  • 2 c Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 zucchini (about 6 ounces)
  • Zest of a Lemon
  • 2 eggs
  • ⅔ c Sugar
  • ½ c Extra Virgin Olive Oil
  • ½ c Buttermilk
  • 4 Tb Lemon Juice, divided
  • 1 c Powdered Sugar
  1. To start, preheat your oven to 350 degrees. Line a standard muffin tin with papers, and set aside.
  2. In a bowl, combine flour, Baking Powder and salt.
  3. Give those a stir and set it aside.
  4. Now take your zucchini – wash it and trim off the ends Then grate it.
  5. Next zest your lemon. (You’re not done with the lemon.)
  6. In a mixing bowl, whisk together the eggs.
  7. And add in the sugar, extra virgin Olive Oil, Buttermilk, and 2 tablespoons of Lemon Juice from your lemon.
  8. Mix those well, and then stir in the zucchini and lemon zest. Then add in the dry mixture.
  9. Stir until just combined.
  10. Scoop the batter into the cups. This actually made 15 muffins total.
  11. Bake 16-18 minutes, or until they test done in the center with a toothpick. These muffins do not get brown on top.
  12. Carefully remove them from the pan and allow them to cool on a rack.
  13. When they are cooled, whisk together the powdered sugar and remaining 2 tablespoons of Lemon juice.
  14. Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.
  15. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/lemon-zucchini-muffins-2/