Zucchini & Basil Muffins2012-11-28
- Course: Snack
- Servings : 12
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 40m
These tasty, savoury muffins were whipped up quickly during one of George’s cat naps and were enjoyed at a picnic with my mothers’ group overlooking the harbour on a picture perfect afternoon. Happy days! They are sure to be enjoyed just as much in your lounge room having morning tea with your toddler. These muffins are a great way to use up leftover basil in your fridge from last night’s dinner.
Nutrition Note: Muffins don’t have to be a buttery, sugary, sweet treat. They can be a new way to encourage and introduce vegetables and herbs to fussy eaters.
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- 2 eggs
- 3/4 cup milk
- 2/3 cup extra virgin olive oil
- 2 1/2 cups plain flour
- 1 tsp salt
- 1 tbsp baking powder
- 3 small zucchini, grated
- 2 tbsp basil, finely shredded
- 1/2 cup parmesan cheese grated, plus extra for grating on top
Preheat the oven to 200 degrees celcius and grease or line a 12 cup muffin tray. -
Combine the eggs, milk, and olive oil in a medium bowl. -
In a separate large bowl combine the flour, salt and baking powder. Make a well in the centre and add the egg mixture. Stir until just combined, being careful not to overmix. -
Add the zucchini, basil and parmesan cheese and stir to combine. -
Fill the muffin cases approximately 3/4 full, top with extra parmesan cheese and bake for 20-25 minutes or until golden brown on top. -
Serve warm or cold.
(Suitable to freeze) -
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