Lemon Poppy Seed Zucchini Muffins
By Dishing Up the Dirt
Sweetened with honey, a little crunch, and a sweet mellow flavor make this a keep-worthy recipe.
Ingredients
- 2 cup whole wheat pastry flour
- 1 tablespoon baking powder (make sure it isn’t expired!)
- 1 teaspoon kosher salt
- 2 tablespoons poppy seeds
- grated zest of 1 lemon
- juice from 1 lemon
- 1/3 cup walnut oil
- 1/2 cup runny honey
- 2 eggs, beaten
- 1/2 cup unsweetened almond milk
- 1 cup packed shredded zucchini
Overview
Prep Time
10 minutes
Cook Time
25 minutes
Serves
12
Instructions
Step 1
Preheat the oven to 400F
Step 2
Combine the flour, baking powder, salt, poppy seeds and lemon zest in a medium sized bowl.
Step 3
In a small combine the lemon juice, oil, honey, eggs and almond milk. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just barley combined and then gently fold in the zucchini.
Step 4
Spoon the batter into a greased standard size muffin tin and bake for about 20-23 minutes or until lightly golden and a tooth pick comes out clean when inserted into the center of a muffin.
Notes
- You can substitute the walnut oil with any neutral tasting oil
- Cooking times will vary from oven to oven
- Store muffins at room temperature on the counter covered in tin foil or plastic wrap for two days
- Muffins can be frozen for up to 6 months
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
