Zucchini Spice Muffins with Lemon Glaze

I found this recipe in the family fun magazine, July/August 2008. I decided to add the lemon glaze myself since I had already zested the lemon. Also, I remembered how delicious the orange glazed muffins were. Hope you enjoy!

• 2 cups flour
• 1/2 cup sugar
• 1/4 cup crystallized ginger, finely chopped
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 2 teaspoons finely grated lemon zest (microplane graters make short work of this)
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/4 cups finely grated unpeeled zucchini (or summer squash)

Move oven rack to the center position. Heat the oven to 375 degrees. Prepare muffin pan, use paper baking cups or nonstick spray. The recipe says it will make 10-12 muffins. We love to make mini muffins, this recipe made 36.

In a large mixing bowl, combine the flour and sugar. Add the crystallized ginger, baking powder, salt, ground ginger, cinnamon, and grated zest.

Crack the eggs into a medium-size mixing bowl. Add the oil, milk, and vanilla, and whisk the mixture until well blended. Stir in the zucchini, making sure there are no large clumps.

Make a well in the center of the dry ingredients and pour in the liquid mixture. stir with a wooden spoon, do not over mix, batter will be lumpy.

Spoon into prepared pans. Bake until golden brown and springy to the touch, about 20-23 minutes.

While muffins bake prepare the glaze. Use 1/3 cup freshly squeezed lemon juice and 1/2-2/3 cup sugar. Mix these together in a non-reactive pan. Bring to a boil, simmer for about 5 minutes until slightly thickened, but still runny. Remove from heat.

When muffins are done, remove from pan on waxed paper. Let muffins cool about 5 minutes then drizzle them with the glaze. Serve warm. (Still delicious the next day if there's any left.)

Glazed Orange Muffins

Recipe: Dairy Hollow House Soup and Bread p. 366

These muffins were so yummy! I didnt' have oranges, but Tangerines worked great. Also very sticky. Next time I will defiantly be sure to have some pecans to add.

GLAZED ORANGE MUFFINS

• 2 cups flour
• 1/2-3/4 cup sugar (depending on your taste)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large or 2 small oranges
• 1/4-1/3 cup milk, as needed
• 1/3 cup butter, melted and cooled
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup coarsely chopped pecans, lightly toasted
  

Orange Glaze:

• zest of 1 orange
• 1/3 cup fresh orange juice
• 1/3 cup sugar
  

Preheat oven to 400 deg. F. Spray muffin cups with cooking spray. (you can use paper cups, but I think it works better not too, because they can soak up more of the glaze that way.)
Combine flour, sugar, baking powder, and salt in a large bowl. Grate the zest of the orange and juice it. Add enough milk to the orange juice to measure 1/2 cup plus 2 tablespoons, pour it into a second bowl. Add the butter, egg, vanilla, and baking soda and whisk until blended. add the wet ingredients to the dry and combine using as few strokes as possible. Fold in orange zest and pecans.
Spoon into prepared muffin cups, 2/3 full. Bake until fragrant and golden, 15-20 minutes.
While muffins are baking, prepare the orange glaze. In a small pan, bring the orange zest juice and sugar to a boil. Stir to dissolve sugar. Turn the heat down and let it simmer until slightly thickened. The glaze should be thinnish, so the muffins soak it up.
Let the muffins cool 2-3 minutes then brush or drizzle them with the glaze. Serve warm.