Makes 12 medium/80g muffins

2.5 cups Plain flour
1 cup Caster sugar
2 ½ tsp Baking powder
1 Medium zucchini – quartered lengthwise then chopped
1 Lemon – zest grated and juiced
300 ml Milk
3 Eggs
1 tsp Vanilla extract
80 g Unsalted butter – melted
1 pinch Ground nutmeg
Melted butter for lining the muffin holes

1. Pre-heat the oven to 180 degrees celcius. Line a 12 medium/80g muffin tin with melted butter or muffin paper.
2. Sift the flour, sugar and baking powder twice into a large mixing bowl. Mix the zucchini, nutmeg and lemon zest into the flour. In a seperate bowl, whisk the egg, milk and vanilla well.
3. Fold the milk mixture and 80 g melted butter into the dry (flour) mixture. Do not work the mixture too much, if there are a small lumps of flour, it is ok. What you don’t want to happen is to activate the gluten in the flour and make the muffins a little chewy.
4. With a kitchen spoon fill each muffin hole to ¾ capacity. Bake for 25 to 40 minutes until the middle of the  two centre muffins are set. If you are not using a fan forced oven place the muffin tin on a oven tray so the bottom of the muffins don’t burn.
5. Cool down a little and sprinkle with icing sugar using a small sifter. Serve warm with LOTS of butter!!

Recipe by Mike Husada