Lemon Glazed Zucchini Muffins

• 2 c. all-purpose flour
• 2/3 c. sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 2 tsp. grated lemon peel
• 3/4 c. chopped walnuts, pecans or hazelnuts
• 1/2 c. dried fruit bits or golden raisins
• 1/2 c. milk
• 1/3 c. vegetable oil
• 2 eggs
• 1 c. zucchini, shredded and packed into c. (not drained)
• 1/2 c. powdered sugar
• 2 to 3 tsp. lemon juice

1. Preheat oven to 400u0b0.
2. Grease well or paperline 12 (2 1/2-inch) muffin cups.
3. In large bowl, combine flour, granulated sugar, baking powder, salt, nutmeg and lemon peel.
4. Stir in nuts and fruit.
5. In small bowl, combine milk, oil and eggs until blended.
6. Pour into flour mixture; add zucchini, stirring just until moistened.
7. Spoon into muffin cups.
8. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
9. Remove from pan.
10. Meanwhile, in small bowl, combine powdered sugar and lemon juice until smooth.
11. Drizzle over warm muffins.
12. Makes 12 muffins.

flour, sugar, baking powder, salt, ground nutmeg, walnuts, fruit bits, milk, vegetable oil, eggs, zucchini, powdered sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846507 (may not work)