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Enjoy this recipe from Tasty Fall Cooking.
Submitted by: Lynnette Jones from East Flat Rock, NC
2 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. nutmeg
2/3 c. sugar
1/2 c. oil
1/4 c. milk
2 eggs, beaten
zest and juice of 1 lemon
1-1/2 c. zucchini, grated
1/2 c. blueberries
3/4 t. fresh rosemary, finely chopped
Combine flour, baking powder, baking soda, salt and nutmeg in a large bowl; set aside. In a separate bowl, mix together sugar, oil, milk, eggs, lemon zest and juice, zucchini, blueberries and rosemary. Add sugar mixture to flour mixture. Stir just until blended, being careful not to overmix. Spray 12 muffin cups with non-stick vegetable spray or line with paper liners. Fill each cup about 3/4 full of batter. Bake at 400 degrees for 15 to 18 minutes, until golden. Makes one dozen. | |
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Combine flour, baking powder, baking soda, salt and nutmeg in a large bowl; set aside. In a separate bowl, mix together sugar, oil, milk, eggs, lemon zest and juice, zucchini, blueberries and rosemary. Add sugar mixture to flour mixture. Stir just until blended, being careful not to overmix. Spray 12 muffin cups with non-stick vegetable spray or line with paper liners. Fill each cup about 3/4 full of batter. Bake at 400 degrees for 15 to 18 minutes, until golden. Makes one dozen. |
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