Lemon & Zucchini Muffins
2 C. Flour
2 t. Baking Powder
½ t. Salt
Zest of a Lemon
⅔ C. Sugar
½ C. Olive Oil ½ C. Buttermilk
2 T. Lemon Juice, divided
Preheat your oven to 350 degrees.
Line a standard muffin tin with papers or spray well, and set aside.
In a bowl, combine flour, Baking Powder and salt. Whisk and set it aside.
Now take your zucchini – wash it and trim off the ends. Then grate it. I do so in my food processer but you can use a handheld grater too!
Next zest your lemon & keep it for juice later.
In a mixing bowl, whisk together the eggs. Add in the sugar, Olive Oil, Buttermilk, and 2 tablespoons of Lemon Juice from your lemon. Mix those well, and then stir in the zucchini and lemon zest.
Add in the dry mixture. Stir until just combined.
Scoop the batter into the cups.
Bake 15-ish minutes, or until they test done in the center with a toothpick.
Carefully remove them from the pan and allow them to cool on a rack. If you didn't use muffin liners - cook them one minute less & let them cool in the pan before taking them out.