Lemon Zucchini Muffins {dairy-free}
- 1¾ Cup Flour
- 2½ teaspoons Baking Powder
- ¼ teaspoon Salt
- ¼ teaspoon Nutmeg
- 1 Egg
- ⅔ Cup Sugar
- 2 teaspoons Lemon Zest
- ½ teaspoon Vanilla
- ¼ C. Canola or Vegetable Oil
- ⅓ Cup Coconut Milk
- 1 C. Zucchini, Grated
- 1 recipe Lemon Glaze
- Preheat the oven to 350 degrees.
- Grease the wells of a non-stick muffin tin.
- In a bowl, mix together the flour, baking powder, salt, and nutmeg. Set aside.
- In another bowl, whisk together the sugar, lemon zest, and egg. Add in the oil and vanilla and whisk until well combined.
- Mix half of the flour mixture in with the wet ingredients.
- Mix in the coconut milk.
- Mix in the remaining flour mixture until just combined.
- Add the grated zucchini and stir in until just distributed.
- Divide the batter between 10 muffin tins.
- Bake in preheated oven for 15-18 minutes.
- Cool on a wire rack. Once cool, glaze the top of each muffin with a spoonful of Lemon Glaze.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/04/16/lemon-zucchini-muffins-dairy-free/
3.2.2925