Baby Basil-Zucchini Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 27 |
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These delicious treats make the most of the basil and zucchini I grow, enthuses Marion Lowery of Medford, Oregon. The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner! Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
3 tablespoons minced fresh basil 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 finely shredded peeled zucchini, squeezed dry |
1/2 cup grated parmesan cheese |
Directions:
1. In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini.
2. Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm. Yield: about 4-1/2 dozen.
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