Lemon Zucchini Muffins

Ingredients

• •1½ cups pastry flour
• •1 tsp ground cinnamon
• •½ tsp ground nutmeg
• •½ tsp baking powder
• •½ tsp baking soda
• •½ tsp salt
• •1 large egg
• •⅔ cup sugar
• •½ cup applesauce
• •⅓ cup vegetable oil
• •2 tbsp yogurt
• •2 tsp vanilla extract
• •1 medium zucchini
• •lemon zest
• •1 tbsp poppy seeds
• •¼ cup walnuts

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Method

From foodista.com — read the original

1. 1Preheat oven to 375 F. Grease 10 muffin tins with oil or cooking spray.
2. 2In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. I like to add a heaping teaspoon of cinnamon because I love the flavor.
3. 3In a large bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla until well incorporated. Gradually mix the flour to the wet ingredients. I like to add the flour in three batches.
4. 4Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.
5. 5Spoon the mixture into the muffin pan until you fill up 10 of the tins.
6. 6Bake for about 20-23 minutes, or until a toothpick comes out cleanly.
7. 7Let the muffins cool for about 10 minutes.