From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Zucchini Lemon Poppy Seed Muffins
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Instructions
1
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Preheat the oven to 350℉. Line muffin tin(s) with muffin liners or spray with non-stick spray.
2
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Whisk together the eggs, sugar, oil, lemon extract, milk, instant pudding mix, lemon juice, and lemon zest in a large bowl. Stir in the grated zucchini.
3
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Add the flour, baking powder, baking soda, salt, and poppyseed and stir until just incorporated. Fill each cup in the prepared muffin tin(s) to the top with batter and bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Zucchini Moisture Magic 💦Always squeeze excess moisture out of grated zucchini using a clean kitchen towel to prevent soggy muffins and ensure a perfect tender crumb.
- Lemon Zest Technique 🍋Use a microplane grater to capture only the bright yellow outer layer of the lemon, avoiding the bitter white pith for maximum citrus flavor.
- Poppy Seed Distribution 🌱Toss poppy seeds in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom of the muffins.
- Muffin Tin Prep Pro 🧁Use parchment paper liners or generously butter and flour the muffin tin to ensure easy removal and a beautiful presentation.
- Pudding Mix Power 🥄The instant lemon pudding mix adds moisture and intensifies the lemon flavor - use it at room temperature for best integration into the batter.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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