Zucchini-Lemon-Poppy Seed Muffins Popular Recipes

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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!"

Ingredients :

• 1 1/2 cups brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2 lemons, zested
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups peeled and grated zucchini
• 3 tablespoons poppy seeds

Instructions :

Prep : 15M	Cook : 18M	Ready in : 35M

• 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.

Notes :

• If using dark nonstick pans, reduce baking temperature to 325 degrees F (165 degrees C).

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