ZUCCHINI-LEMON-POPPY SEED MUFFINS
Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!
Provided by Teresa Ejinaka
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
- Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
- Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
- Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 30.2 g, Cholesterol 20.7 mg, Fat 7.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 149.4 mg, Sugar 19.2 g
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Mary Souder
[email protected]These muffins are a delicious and healthy snack. They're perfect for breakfast, lunch, or a snack on the go.
Naluyigwa Hafuwah
[email protected]I love the moist texture and the bright lemon flavor of these muffins. They're also really easy to make, which is a bonus.
SR Rashidul
[email protected]These muffins are a great way to use up leftover zucchini. They're also a healthier alternative to traditional muffins, since they're made with whole wheat flour and less sugar.
Syed Mohammad
[email protected]I've made these muffins several times now and they're always a hit. They're so moist and flavorful, and the lemon and poppy seed flavors are a perfect match.
Vino Kaja
[email protected]These muffins are a delicious and healthy snack. They're perfect for breakfast, lunch, or a snack on the go.
Alt__ w3irdcor3
[email protected]I love the moist texture and the bright lemon flavor of these muffins. They're also really easy to make, which is a bonus.
Adam Froome
[email protected]These muffins are a great way to use up leftover zucchini. They're also a healthier alternative to traditional muffins, since they're made with whole wheat flour and less sugar.
ahmar hasnain
[email protected]I've made these muffins several times now and they're always a hit. They're so moist and flavorful, and the lemon and poppy seed flavors are a perfect match.
Kryzt J
[email protected]These muffins are the perfect way to start your day! They're light, fluffy, and packed with flavor. I love the combination of lemon, poppy seeds, and zucchini.
Khan Raees
[email protected]I made these muffins for a brunch party and they were a big hit! Everyone loved the light and fluffy texture and the bright lemon flavor.
Ezana Mullabazi
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use up my extra zucchini in them too.
KIMBERLY OLSEN
[email protected]I was a bit skeptical about the zucchini in these muffins, but I was pleasantly surprised! They turned out so moist and flavorful. I loved the lemon and poppy seed combo too.
Faheem Asghar
[email protected]These muffins were a hit with my family! The lemon and poppy seed flavors were perfectly balanced, and the zucchini added a moist texture. I'll definitely be making these again.