Zucchini Poppy Seed Muffins

Hey Whiskers,
Summer to me is about fresh,fast,baking. This delicious and healthish recipe combines a healthy yet not so full of flavor vegetable in a zuchinni,along witht the summer splash of lemon,with a great pop of texture and flavor from the poppy seeds. My entire family loved them even my very picky sister. They were amazing right out of the oven as well as straight from the fridge. This batch barely lasted 24 hours of Shabbat. You can add more lemon if you'd like although I found the balance quite perfect. They don't rise a whole lot,I actually want to play with this recipe and see if I can turn it into pancakes,till then enjoy the easy muffins. 
Till next time,keep safe,hydrated,and sharing love with others
Sam

Zucchini Lemon-Poppy Seed Muffins 

Ingredients

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 milk--I used soy milk
• 3/4 oil
• 2 eggs
• 1 1/2 cups grated zucchini 
• 2 tablespoons poppy seeds
• 2 teaspoons lemon zest
• 1 teaspoon vanilla

How To:

1. Whisk 2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt, in a large bowl. 
2. Whisk 3/4 cup each milk and vegetable oil, 2 eggs, 1 1/2 cups grated zucchini, 2 tablespoons poppy seeds, 2 teaspoons grated lemon zest and 1 teaspoon vanilla, in a medium bowl.
3.  Stir the wet ingredients into the dry ingredients.
4.  Divide among 12 lined muffin cups. 
5. Bake at 350 degrees F until a toothpick inserted into the centers comes out clean, about 20 minutes.