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Zucchini Basil Muffins
Contributed by: Melinda
You could easily mix this up by changing the herb from basil to
rosemary or mint, etc. and changing the cheese, however do not use
mild cheese in this recipe. Zucchini when embedded in a dish such
as this has no significant flavor. Be sure that the flavorings are
vibrant.
Using standard muffin tins, this makes 18-20 nicely rounded
muffins.
What you need
- 3 1/2 cups flour
- 3 Tbl sugar, or less (you probably want at least 1 1/2 Tbl)
- 2 Tbl baking powder
- 2 tsp salt
- 2 cups grated, fresh, unpeeled zucchini
- 1/2-3/4 cup grated sharp cheddar cheese
- 2 Tbl minced fresh basil, up to 1/2 cup
- 1 1/2 cups milk (can use soy milk, whole cows milk, non-fat cows milk,
etc.)
- 1/2 cup olive or vegetable oil
- 2 eggs
How to make it
- Preheat oven to 400º
- Combine flour, sugar, baking powder and salt well
- Add zucchini, grated cheese and basil - mix to coat all pieces, making
sure there are no lumps of zucchini, cheese or basil stuck together
- In a separate container, beat milk, oil and eggs
- Add liquid to dry ingredients, mixing only enough to combine. Allow to
stand about 10 minutes
- Oil a muffin tin well and fill cups 3/4 full
- Bake 20 minutes - toothpick should come out clean - if your oven
temperature is not even, turn pan halfway through cooking.
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