Ingredients
- 1 container lemon yogurt room temperature
- 1 egg
- 1 lemon
- 1 zucchini (shredded)
- 1/2 stick
- 325 gr all purpose flour
- 100 gr sugar
- 60 gr walnuts (chopped)
- 55 gr butter melted
- 7 gr baking soda
- 1 gr salt
- 1 gr 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 0.75 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.
