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Zucchini basil muffins

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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

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