Zucchini basil muffins
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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
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