Lemon Zucchini Muffins - cooking recipe

Ingredients

2 eggs
1/2 c. sugar
3/4 c. oil
juice and grated zest of 1 lemon
1 c. flour
1 tsp. baking soda
pinch of salt
1/2 tsp. nutmeg
1/2 tsp. ginger
3/4 c. grated zucchini

Preparation

Beat eggs and sugar
together with mixer until pale and thick. Slowly add the oil
a
bit at a time.
Add lemon juice and zest. Sift dry
ingredients together and add to batter in three additions.
Squeeze the
zucchini
in a cloth to release some liquid.
Fold into
batter.
Grease
and flour muffin tin or use cupcake liners.
Pour
batter into muffin mold and bake in preheated 350\u00b0 oven for 25 minutes or until nicely browned. Yields 12 muffins.