Baby Basil-Zucchini Muffins |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I have not yet made these, but they sounded interesting, so I wanted to post the recipe on here for safe keeping. Let me know how they turn out if anyone makes these before I get around to it! Ingredients:
2 1/2 cups all-purpose flour |
1/4 cup granulated sugar |
3 tablespoons fresh basil, minced or 1 tablespoon dried basil |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
2 eggs |
3/4 cup milk |
2/3 cup vegetable oil |
2 cups zucchini, shredded |
1/2 cup parmesan cheese, grated |
Directions:
1. In large bowl, combine flour, sugar, basil, baking powder, salt, and baking soda.
2. In another bowl, beat eggs, milk, and oil. Stir into dry ingredients just until moistened. Fold in zucchini.
3. Fill greased or paper-lined mini muffin cups 2/3 full. Sprinkle with cheese.
4. Bake at 400* for 12-15 minutes or until a toothpick inserted near the center of a muffin comes out clean. Cool 5 minutes before removing to wire rack to finish cooling.
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