Lemon Zucchini Muffins with Lemon Glaze

Wednesday, August 28, 2013

What you need:

 2C Oat flour
1/2tsp salt
1tsp baking soda
1tsp baking powder
1/2 tsp cinnamon
zest of 1 lemon ( reserve lemon for juice)
1 zucchini shredded (1Cup)
2 eggs

1/4 C sugar
1/4 C honey melted
1/2 C coconut oil melted
3/4 C buttermilk
2 tbl lemon juice

Lemon Glaze

1/2 C powdered sugar

1 tbl lemon juice

      

What to do:

Preheat oven to 350 and line muffin tin with papers. In a medium bowl combine oat flour, baking soda, baking powder, salt, and cinnamon. Give that a stir to incorporate ingredients together and set aside.

Next, wash zucchini and chop off ends. Shred zucchini into a small bowl equalling 1 cup, then zest the 1 lemon right on top. Set aside and save lemon for juice. 

                                                                                 



In a large mixing bowl whisk eggs, then add sugar, honey, oil, buttermilk, and 2 tbl of lemon juice from reserved lemon. Mix well and then add zucchini/lemon zest. Mix and then slowly add in flour mixture until just combined. Scoop, with a large cookie scooper, 1 scoop in each muffin slot. Bake 16-18 minutes until center comes out clean with small knife or toothpick. The tops do not brown up really so be careful to not burn. 

                                                                                                             


Then place muffins on a cooling rack and then make the lemon glaze by combining the
powdered sugar and lemon juice.
Put a small 1/2tsp amount onto each muffin and smooth around to cover the top of the muffin.

Recipe adapted from foodiearmywife and delightedmomma