Cardamom and lemon add a unique flavor profile to these classic muffins. Perfect for small batch baking, this recipe makes 6 muffins.
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3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 Half Stick (1/4 cup) Land O Lakes® Butter melted
1 large Land O Lakes® Egg lightly beaten
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1 small (1 cup) shredded zucchini
1/3 cup roasted, salted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon lemon juice
1/4 teaspoon freshly grated lemon zest
1/4 cup chopped pistachios, if desired
Heat oven or toaster oven to 350°F. Place paper baking cups into 6 muffin pan cups; set aside.
Combine flour, sugar, cardamom, baking powder, baking soda and salt in medium bowl, mix well. Add melted butter, egg, lemon zest and vanilla to flour mixture; stir just until moistened. Gently stir in zucchini and pistachios.
Divide batter evenly among muffin cups, filling each about one-half full. Bake 20-23 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
Combine powdered sugar, lemon juice and lemon zest in small bowl. Spoon glaze over cooled muffins. Sprinkle with pistachios, if desired. Let set.
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