Lemon Zucchini Muffins

• 1-1/2 cup Whole Wheat Pastry Flour
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 whole Large Egg
• 2/3 cups Sugar
• 1/2 cups Unsweetened Applesauce
• 1/3 cups Canola Or Vegetable Oil
• 2 Tablespoons Yogurt
• 2 teaspoons Pure Vanilla Extract
• 1 whole Medium Zucchini, Grated
• 2 whole Lemons, Zested
• 1 Tablespoon Poppy Seeds
• 1/4 cups Walnuts, Chopped

1. Preheat oven to 375u0b0F. Grease 10 standard size muffin cups with oil or cooking spray.
2. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. I like to add a heaping teaspoon of cinnamon because I love the flavor.
3. In a large bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla until well incorporated. Gradually mix the flour into the wet ingredients. I like to add the flour in three batches. Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.
4. Spoon the mixture into the muffin pan until you fill up 10 of the tins. Bake for about 20-23 minutes, or until a toothpick inserted into the center of one comes out clean. Remove pan from oven. Let the muffins cool for about 10 minutes. Enjoy!
5. Adapted from a bread recipe that I found on Whole Foods website.

whole wheat pastry flour, ground cinnamon, ground nutmeg, baking powder, baking soda, salt, egg, sugar, unsweetened applesauce, vegetable oil, yogurt, vanilla, zucchini, lemons, poppy seeds, ubc

Taken from tastykitchen.com/recipes/breads/lemon-zucchini-muffins-3/ (may not work)