Lemon Zucchini Muffins

Dry ingredients
5 cups flour
1 ¼ cups sugar
2 ½ tsp baking powder
1 tsp nutmeg
2 ½ tsp salt
2 tsp lemon zest

Wet ingredients
5 lg eggs
1 cup canola oil
3 cups lemon yogurt
3 cups grated zucchini

Combine the dry ingredients in a large bowl,
wisk to combine.

Wisk the wet ingredients together and mix throughly with
the dry ingredients.

Pre-heat oven to 350 degrees.
Spoon batter into 12 large muffin tins.

Streusel topping
½ cup melted butter
½ cup brown sugar
1 cup flour
zest of 1 lemon

Mix together with hands into large crumbles.
Scatter on top of muffins and bake for 25-30 minutes
Glaze with a lemon drizzle if you prefer.