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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I got this recipe in my CSA box - it is a wonderful, savory muffin that goes great with soups. It has a great texture and is quite pretty. The recipe said it made 24 but I got 15. Ingredients:
2 eggs |
3/4 cup whole milk |
2/3 cup olive oil |
2 1/2 cups white flour |
1/4 cup sugar |
2 teaspoons salt |
1 tablespoon baking powder |
2 cups zucchini, grated |
2 tablespoons fresh herbs |
1/2 cup parmesan cheese, grated |
Directions:
1. 1. Preheat oven to 425 and grease muffin pan.
2. 2. Combine eggs, milk, and oil in a large bowl.
3. 3. Combine flour, sugar, salt and baking powder in another bowl and add to liquid mixture in batches, stiring to blend until just mixed.
4. 4. Add the zucchini and herbs.
5. 5. Fill each muffin cup 1/2 full and sprinle cheese on top of each.
6. 6. Bake for 20-25 minutes.
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