Menu

Zucchini basil muffins

  • Zucchini basil muffins
  • Details
  • Leave a Comment
  • Related Items
Zucchini basil muffins


Autorius: Aušra

Data:

We didn’t want anything sweet, but zucchini still was looking sadly at me. So I had to do something. Decided to make these muffins because they looked perfect for a snack. I felt a little bit too much basil, and my hubby sad that he misses ham inside 🙂 But the savory taste was like a hook, so I won”t take long to make them again.

Zucchini basil muffins

Time needed:
Yields: 24 regular size muffins, or 48 mini muffins

Ingredients:
1 cup = 237 ml

  • 2 large eggs
  • 3/4 cup whole milk
  • 2/3 cup olive oil
  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 2 tsp. salt
  • 1 Tbs. baking powder
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 2 Tbs. finely julienned fresh basil leaves
  • 1/2 cup grated Parmesan or any other type cheese

Directions:

  • Preheat the oven to 200°C/425°F.
  • Make ready the muffin tins, by buttering them if they are not non-stick.
  • Combine the eggs, milk and oil in a large bowl.
  • Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend.
  • Add the zucchini and basil and stir to blend.
  • Fill each muffin cup about 1/2 full.
  • Sprinkle the top with the cheese.
  • Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
  • Serve while still warm. You can freeze these and pop them in a toaster oven for a few minutes for a great snack (but didn’t try it yet).

Source: Just Hungry

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Picos keksiukai

Pizza muffins

When me and my hubby for dinner want only salads, I know that my kids won’t aprove it. So I bake for them these pizza muffins and we eat them with the salads 🙂 They are very easy and quick, I think even a kid can bake them. The only thing I can say – I don’t know how they taste when completely cooled down or on the next day – we eat them warm and all at once.

Vyšnių tortas

Cherry cake

Before baking this case, I couldn’t decide – it’s a cake or a pie. But when I baked it no questions were left – it’s really a cake and the good one. Crispy top, tender egg while layer and sour cherries makes very good combination. But if you are afraid of sour cherries, you can use preserved cherries. The next time egg white layer I will make smaller or will use bigger cake form (now I used 24cm). I know, the photos are horrible, but I had to do some photos in a rush, because I try to bake less sweets and the next time this cake will be baked after long time.

Pie with chanterelles

When I got some chanterelles, I decided to bake this year something new. And because I know how convenient to take non-sweet pies for lunch at work, I chose this recipe. Only in original recipe says to use more salt then I usually need, so I give here already corrected recipe.

Kalėdiniai meduoliai

Christmas gingerbreads

Yeah, I know… Christmas was last year. But I want to remember this recipe for the future. It’s exclusive because one of the ingredients is sour cream. I didn’t decorate them, because these cookies were for my kids to eat before sleep. And from other side, why I need to decorate them? These cookies are delicious all by them self.

Cukinijų sausainiai su šokoladu ir džiovintomis spanguolėmis

Zucchini Cookies with Chocolate Chips and Dried Cranberries

A little bit not ordinary cookies. You can’t taste zucchini, just it’s green skin says that cookies has a secret in side. Next time I will use quick cooking oats, because now I used old fashioned and eating cookies I could feel hard oats.