Zucchini Lemon Muffins

Recently I checked the King Arthur Flour's Bakers Companion cookbook and have been trying new muffins, bagels and breads out. The ones that both Joe and I and our family members (who are our guinea pigs) enjoy the most I'll share on here with you. This was our favorite muffin recipe that I tried out. It was very light and flavorful and this summer when zucchini is plentiful I'll definitely be making this one often!

ZUCCHINI LEMON MUFFINS

• 2 cups unbleached all-purpose flour
• 1/2 cup granulate sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• Grate peel of 1 lemon or 1/4 teaspoon lemon oil
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 2 large eggs, beaten
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 cup packed shredded unpeeled zucchini

Preheat oven to 400 degrees. Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins. In a smaller bowl, 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 and then gently fold in the zucchini.

Spoon the batter into a greased 12-cup muffin tin and bake for 20-25 minutes, or until the muffins spring back when you press them with your fingertips. Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pans to finish cooling.