Taste the Local Difference: Select Northwest Michigan


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Zucchini Muffins with Lemon
Category	Summer Squash
Measurements and ingredients:	1 cup whole wheat flour 1 cup all-purpose flour 1 Tbsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/4 tsp. nutmeg 1 egg 3 Tbsp. vegetable oil 1/3 cup honey 1/2 cup low fat milk 1/2 cup plain low fat yogurt 1 cup shredded zucchini 1 Tbsp. grated lemon rind
Instructions:	Preheat oven to 375. In a large bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda, salt, and nutmeg. In a medium bowl, beat the egg, and add the oil, honey, milk, yogurt, zucchini, and lemon rind, stirring the ingredients to combine well. Add the zucchini mixture to the flour mixture, stirring the ingredients until they are just moist. Distribute the batter among 12 greased muffin cups. Bake for 30-35 minutes until golden and firm. Cool on a rack for 5 minutes before turning out the muffins to cool.
Submitted by:	Jane Brody's Good Food Gourmet

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