October 25, 2013
Lemon Zucchini Muffins
What you need:
2C Oat flour 1/2tsp salt 1tsp baking soda 1tsp baking powder 1/2 tsp cinnamon zest of 1 lemon ( reserve lemon for juice) 1 zucchini shredded (1Cup) 2 eggs 1/4 C honey melted 1/2 C coconut oil melted 3/4 C buttermilkLemon Glaze
1/2 C powdered sugar
1 tbl lemon juice
What to do:
Preheat oven to 350 and line muffin tin with papers. In a medium bowl combine oat flour, baking soda, baking powder, salt, and cinnamon. Give that a stir to incorporate ingredients together and set aside.
Next, wash zucchini and chop off ends. Shred zucchini into a small bowl equalling 1 cup, then zest the 1 lemon right on top. Set aside and save lemon for juice.
In a large mixing bowl whisk eggs, then add sugar, honey, oil, buttermilk, and 2 tbl of lemon juice from reserved lemon. Mix well and then add zucchini/lemon zest. Mix and then slowly add in flour mixture until just combined. Scoop, with a large cookie scooper, 1 scoop in each muffin slot. Bake 16-18 minutes until center comes out clean with small knife or toothpick. The tops do not brown up really so be careful to not burn.
Recipe adapted from foodiearmywife and delightedmomma