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Zucchini Muffins for Two
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Description
These zucchini muffins with lemon glaze are great for breakfast, or even for dessert with a lemon cream cheese frosting.
Ingredients
- FOR THE MUFFINS:
- ¼ cups Canola Oil
- ¼ cups Sugar
- 1 whole Large Egg White
- ¼ teaspoons Almond Extract
- ¼ teaspoons Ground Allspice
- ½ teaspoons Ground Cinnamon
- 6 Tablespoons Flour
- ½ teaspoons Baking Soda
- ½ cups Grated Zucchini, Squeezed Dry Before Measuring
- _____
- FOR THE GLAZE:
- ⅓ cups Powdered Sugar
- ½ whole Lemon, Juiced
Preparation
In a medium bowl, beat together the canola oil and sugar. Add the egg white, almond extract, and spices. Add the flour and baking soda and beat just to combine. Stir in the grated zucchini lightly. Divide between 4 lined muffin cups and bake at 350 degrees for 20-22 minutes until a toothpick inserted comes out clean. Once completely cool, blend together icing ingredients and pour on top.
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mamakaren on 8.11.2010
I made these without the glaze and we really liked them!