2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 container lemon yogurt — room temperature
1 egg
Zest and juice of 1 lemon 1/2 cup sugar
1/4 cup butter — melted (1/2 stick)
1 medium zucchini — shredded
1/2 cup chopped walnuts
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.