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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 
   

Great Recipes for Local Foods
Got a great recipe that showcases the season? Taste the Local Difference is building our collection of recipes to share among our visitors, as well as hosting five seasonal recipe contests.

Share a recipe using any of our featured seasonal foods and we’ll list it on our site! These recipes can be submitted at any time throughout the year, in any category, as long as it depends on fresh, locally grown farm products.

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Month Category Deadline
June: Greens June 19,2009
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Sept: Carrots September 18, 2009
Oct: Cabbage October 23, 2009

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