Lemon Zucchini Muffins
Biaya $7.5, simpan $15
Sumber: Recommended by CookGo
- 30 Min
- 12 Porsi
- $7.5
Lemon Zucchini Muffins
Biaya $7.5, simpan $15
Sumber: Recommended by CookGo
- 30 Min
- 12 Porsi
- $7.5
BAHAN-BAHAN
Dry Ingredients
- 🌾 1 ¾ cups all-purpose flour
- 🧂 ¾ cup white sugar
- 🧂 1 teaspoon baking powder
- 🧂 ¾ teaspoon baking soda
- 🧂 ½ teaspoon salt
Wet Ingredients
- 🥒 1 zucchini, shredded
- 🍋 1 (8 ounce) container lemon yogurt
- 🧈 6 tablespoons butter, melted
- 🥚 1 egg, beaten
- 🍋 1 tablespoon lemon juice
- 🍋 1 tablespoon lemon zest
Lemon Glaze
- 🍋 ⅓ cup lemon juice
- 🧂 ¼ cup white sugar
- 🍋 2 teaspoons lemon zest
LANGKAH
Preheat oven to 400°F (200°C). Grease 12 muffin cups or line with paper liners.
Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
In a separate bowl, mix zucchini, yogurt, melted butter, beaten egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest.
Pour the wet ingredients into the dry mixture. Gently stir until just combined. Avoid overmixing.
Divide the batter evenly into prepared muffin cups.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
While the muffins bake, whisk together lemon juice, sugar, and lemon zest in a saucepan over medium heat. Simmer until sugar dissolves, about 5 minutes.
Poke holes into the tops of the muffins with a toothpick. Drizzle warm glaze over the muffins.
Cool muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.
NUTRISI
Per 1 porsi🔥
210
Kalori
- 4gProtein
- 35gKarbohidrat
- 6gLemak
💡 Tips
Use freshly grated zucchini for the best texture and moisture.To ensure even baking, avoid overfilling the muffin cups.For a more intense lemon flavor, add extra lemon zest to the glaze.Store leftover muffins in an airtight container to maintain freshness.
⚠️ Hati-hati
Resep ini hanya untuk inspirasi. Penggunaan spesifik perlu disesuaikan menurut perbedaan individu.