Photo: Diliara Garifullina
Lemon Zucchini Muffins
14 ingredients
15 min + 25 min
12 muffins
openrecipes
"I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own."
Estimated Nutrition (whole recipe, rough)
812
Calories
38g
Protein
19g
Fat
122g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 zucchini, shredded
- 1 (8 ounce) container lemon yogurt
- 6 tablespoons butter, melted
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 1/4 cup white sugar
- 2 teaspoons lemon zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes