Zucchini Lemon Muffins

240g (2 cups) all purpose flour

99g (½ cup) sugar

1 tablespoon baking powder

1 teaspoon salt

Zest of 1 lemon

57g  (½ cup) chopped walnuts

75g (½ cup) raisins

2 large eggs, beaten

113g (½ cup) milk

99g (½ cup) vegetable oil

142-170g (1 cup) Shredded zucchini (packed)

Preheat the oven to 400ᐤF. Combine the flour, sugar, baking powder, salt and lemon zest in a bowl. Stir in the walnuts and raisins. In a small bowl, or jug, combine the eggs, milk and oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined, then gently fold in the zucchini. Spoon the batter into a 12-cup muffin tin lined with baking cases, and bake for 20-25 mins, or until the muffins spring back when you press them with your fingertips. Remove from the oven, let cool for 5 mins on a rack, then turn out the muffins onto a rack to finish cooling.

Check out the King Arthur Baking website www.kingarthurbaking.com for more delicious zucchini recipes.