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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are an excellent way to use up all that zucchini that has threatened to take over your garden. I took these to work and they were a huge hit. A variety of herbs would work. Try oregano or thyme for a little variety. Ingredients:
2 eggs |
3/4 cup milk |
2/3 cup vegetable oil |
2 cups flour |
1/4 cup sugar |
1 tablespoon baking powder |
1 teaspoon salt |
2 cups shredded zucchini, seeds removed |
4 tablespoons dried basil (yes, it will look like a lot. don't worry it isn't too much!) |
6 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 400 degrees. Grease 18 muffin tins with butter or shortening.
2. Beat eggs in a bowl. Stir in milk and oil.
3. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture, just until moistened. Batter should not be completely smooth.
4. Gently fold in zucchini and basil.
5. Fill greased muffin tins 3/4 full. Sprinkle each with cheese.
6. Bake 18-20 minutes or until done. Remove from pan and serve warm.
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