Ingredients
- 1 container lemon yogurt room temperature
- 1 egg
- 1 lemon
- 1 zucchini (shredded)
- 1/2 stick
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup walnuts (chopped)
- 1/4 cup butter melted
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Heat oven to 425 degrees. Combine flour, baking soda, salt and nutmeg in large bowl; mix well and set aside.
Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium bowl. Add to dry ingredients; stir to blend. Stir in zucchini and walnuts.
Spoon batter into greased muffin cups until 3/4 full. Bake until golden brown, 20 to 22 minutes. Let sit 5 minutes; remove muffins to wire rack.
� From Bernard Clayton's Complete Book of Small Breads.
Converted by MC_Buster.
