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Lemon Zucchini Muffins

Kimberly Blain Lindsey
  • 100 minutes
  • Serves 12

INGREDIENTS

1 3/4 cups

all-purpose flour

3/4 cup

white sugar

1 tsp

baking powder

3/4 tsp

baking soda

1/2 tsp

salt

1

zucchini, shredded

1 8 ounce container

lemon yogurt

6 tbsp

butter, melted

1

egg, beaten

1 tbsp

lemon juice

1 tbsp

lemon zest

1/3 cup

lemon juice

1/4 cup

white sugar

2 tsp

lemon zest