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Zucchini Basil Muffins

Provided by Emily Smith, a Village Acres' CSA member
From The Magic Muffin Tin
Makes 12 muffins (and uses 2 cups zucchini -- bonus!)

Mix together:
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
3 Tbsp minced fresh basil (must be fresh!!)
1 Tbsp minced fresh oregano (or less, dried)
1/4 tsp salt

In another bowl, beat:
2 eggs until foamy

Beat into eggs:
3/4 cup milk
2/3 cup canola oil

Stir into egg, milk, oil mixture:
2 cups shredded zucchini

Mix dry and wet ingredients together just til moistened.

Sprinkle Parmesan cheese on tops of muffins (about 1/4 cup total)

Bake at 425 for 15-20 minutes. Cool in pan for 5-10 minutes, then eat or cool on rack.

These are especially delicious right out of the oven with butter on them!

This entry is related to the following products. Click on any of them for more information.
Zucchini, Basil, Oregano,