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Lemon Zucchini Muffins

コスト $7.5, 節約する $15

出典: Recommended by CookGo

  • 30 Min
  • 12 人数
  • $7.5

材料

  • 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

手順

1

Preheat oven to 400°F (200°C). Grease 12 muffin cups or line with paper liners.

2

Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.

3

In a separate bowl, mix zucchini, yogurt, melted butter, beaten egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest.

4

Pour the wet ingredients into the dry mixture. Gently stir until just combined. Avoid overmixing.

5

Divide the batter evenly into prepared muffin cups.

6

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.

7

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.

8

Poke holes into the tops of the muffins with a toothpick. Drizzle warm glaze over the muffins.

9

Cool muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.

栄養素

1人前あたり

🔥

210

カロリー

  • 4g
    タンパク質
  • 35g
    炭水化物
  • 6g
    脂肪

💡 ヒント

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.

⚠️ 注意事項

このレシピはインスピレーションのためのものであり、使用方法は個人差に応じて調整してください。