Muffins aux zucchinis et citron

Source: Zucchini Lemon Muffins

12 muffins


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • grated peel of 1/2 lemon
  • 1/2 cup (or more) chopped walnuts
  • 1/2 cup (or more) raisins
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/3 cup vegetable oil (ou huile d’olive)
  • 1 cup (packed) shredded zucchini


  1. Preheat your oven to 400°F.
  2. Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.
  3. In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.
  4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.
  5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

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