You know you've found an excellent recipe when the person in your house who doesn't care for lemon devours one of these lemon flavoured muffins and goes back for more.
There are many things I like about these muffins; they're lemon poppy seed flavour, they have an excellent texture, they're fairly simple and quick to make, but top of the list reasons include the fact that they aren't very sweet and they're perfectly moist, from the zucchini.
One cup of shredded zucchini really isn't a lot, don't feel like you need to go find a zucchini the size of your upper leg in order to make this recipe. I used an over-sized patty pan, base-ball size and far past its prime, which provided more than enough for this 12 muffin recipe.
Lemon, poppy seed, & zucchini muffins
2 cup flour (whole wheat or regular)
1 Tbsp baking powder
1 tsp salt
2 Tbsp poppy seeds
grated zest of 1 lemon
juice from 1 lemon
1/3 cup veg oil (something neutral tasting)
1/2 cup sugar or honey
2 eggs, beaten
1/2 cup milk
1 cup packed shredded zucchini
Preheat the oven to 400F
Combine the flour, baking powder, salt, poppy seeds and lemon zest in a medium sized bowl.
In a small combine the lemon juice, oil, sugar, eggs and 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.
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.