Ingredients
2 c. flour
1/2 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. grated lemon peel
1/2 tsp. nutmeg
1/2 c. chopped nuts
1/2 c. raisins
2 eggs
1/2 c. milk
1/3 c. corn oil
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Preheat oven to 400°. Mix flour, baking powder, sugar, salt, lemon peel and nutmeg in a large bowl. Stir in nuts and raisins. In small bowl, beat the eggs, then beat in the milk and oil. Add to the flour mixture, then sprinkle the zucchini on top. Stir until just blended. Pour into greased muffin tins. Bake for 15 minutes or until a toothpick comes out clean. Makes 12 muffins.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying