Name: Zucchini Lemon Jalapeño Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Cuisine: Mexican
Ingredients: SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil; Gold Medal All Purpose Flour with Resealable Bag; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Nutmeg, Organic, Ground; Signature Select Double Acting Baking Powder; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Crunch Easter Flatback Egg; Cake Mate Sugar, Blue; O Organics Organic Applesauce With Cinnamon; Bluebonnet Nutrition Vegetable Oil Sticks; Chobani Plain Non-Fat Greek Yogurt; Value Corner Vanilla Flavor, Imitation; Oppy Organic Meyer Lemons; Ortega Jalapenos, Hot, Diced; Gray Zucchini

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Preheat oven to 375 degrees F.
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Grease muffin tin with butter or cooking spray.

In a bowl, sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

In a separate bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla.

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Slowly add the wet and dry ingredients.
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I do this in batches until everything is well incorporated.

Fold in the zucchini, lemon zest, jalapeño.

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Do this slowly and gently.
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Add a spoonful of the mixture to each of the muffin tin cups.

Bake for 20-22 minutes, or until a toothpick comes out clean.

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Cool on a wire rack for 5 minutes.
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Enjoy!
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Zucchini Lemon Jalapeño Muffins

Serves 12

15 mins prep

20 mins cook

35 mins total

What you need

How to make