Zucchini Basil Cheddar Muffins Recipe

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Zucchini Basil Cheddar 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.

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, unpeeled zucchini (fresh picked is best)
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

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 zucc, 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.

Questions about this recipe?