These zucchini muffins have a cake-like quality with little bursts of citrus. Just a small batch, perfect for that one small zucchini you have! Any orange or lemon ingredient in the recipe can be substituted one for the other.
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsps wheat germ (optional)
1 egg
1/2 cup sugar
1/4 cup orange or lemon yogurt
1/4 cup vegetable oil
1 1/2 tbsps orange or lemon juice
zest of 1 large orange or small to medium lemon
1 cup grated zucchini
Preheat oven to 400°F
In a large bowl combine the flour, baking powder, baking soda, salt and wheat germ.
In another bowl combine the egg, sugar, yogurt, vegetable oil, orange juice and zest. Mix together until smooth then add the zucchini. Add this wet mixture to the dry and stir just until combined.
Fill 6 paper lined muffin tins and reduce oven temperature to 350°F. Bake for 23-25 minutes or until a cake tester comes out clean.
They'll be just very lightly golden when done.
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