Lemon Zucchini Muffins

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 container lemon yogurt -- room temperature

1 egg

Zest and juice of 1 lemon 1/2 cup sugar

1/4 cup butter -- melted (1/2 stick)

1 medium zucchini -- shredded

1/2 cup chopped walnuts

Heat oven to 425 degrees. Combine flour, baking soda, salt and nutmeg in large bowl; mix well and set aside.

Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium bowl. Add to dry ingredients; stir to blend. Stir in zucchini and walnuts.

Spoon batter into greased muffin cups until 3/4 full. Bake until golden brown, 20 to 22 minutes. Let sit 5 minutes; remove muffins to wire rack.

? From Bernard Clayton's Complete Book of Small Breads.

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