Zucchini & Basil Muffins

2012-11-28
  • 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.

 

Join us on Facebook for other foodie bits and pieces.

 

Ingredients

  • 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

Method

Step 1

Preheat the oven to 200 degrees celcius and grease or line a 12 cup muffin tray. -

Step 2

Combine the eggs, milk, and olive oil in a medium bowl. -

Step 3

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. -

Step 4

Add the zucchini, basil and parmesan cheese and stir to combine. -

Step 5

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. -

Step 6

Serve warm or cold.
(Suitable to freeze) -

 

Print Friendly


Recipe Comments

  1. posted by Amelia on January 16, 2013

    Just made these for my 5.5 month old and he loves them !! Big hit with the adults too :) I just made them in the small patty cases so they are Ronan size.

      Reply
    • posted by Melissa on January 17, 2013

      Hi – did you use 1 tbs or 1 tsp of baking powder?

        Reply
    • posted by Jess on January 17, 2013

      Hi Amelia, I’m pleased to hear they were a success for you and little Ronan! x

        Reply
  2. posted by Melissa on January 17, 2013

    Can I just check – is this supposed to be 1 table spoon of baking powder or 1 teaspoon?

      Reply
    • posted by Jess on January 17, 2013

      Hi Melissa, yes it’s 1 tablespoon of baking powder. I hope you enjoy them x

        Reply
  3. posted by Mattie on April 5, 2013

    Could you use whole wheat flour instead?

      Reply
    • posted by Jess on April 6, 2013

      Hi Mattie,
      Yes, of course you could try using whole wheat flour instead. Enjoy :) Jx

        Reply
  4. posted by Simone Emery on April 21, 2013

    Your facebook post including this recipe on my newsfeed today was SO timely. I was wondering what to do with the leftover zucchini from my play with food classes & hey presto! The result was super yummy (I used leftover parsley & coriander instead of basil). Thanks!

      Reply
    • posted by Allie on April 22, 2013

      Thanks Simone. Just had a look at your site, looks wonderful for inspiring kids to eat their veggies! Ax

        Reply
  5. posted by Julie on June 8, 2013

    Would these still work if I omit the cheese? My LO has a dairy allergy. Thanks!

      Reply
    • posted by Jess on June 8, 2013

      Hi Julie, yes they be perfectly fine to leave out the cheese. Enjoy, Jx

        Reply
  6. posted by laura on June 24, 2013

    I wonder if once could sub greek yogurt for all or some of the olive oil…I don’t have enough in my cupboard to make it and no time to run to store right now. Thanks

      Reply
    • posted by Jess on June 24, 2013

      Hi Laura, yes you could try using greek yoghurt for all or some of the olive oil. Although I would suggest slightly reducing the amount of greek yoghurt. So, instead of 2/3 cup of oil I would use 1/2 cup of greek yoghurt. Enjoy, Jx

        Reply
    • posted by Donna on April 25, 2015

      I just baked a cake today and used measure for measure greek yogurt in place of veg. oil. I actually thought it was better. Gave the cake to my dad and he couldn’t tell the difference!

        Reply
      • posted by Jess on April 25, 2015

        Sounds yum, I love using Greek yoghurt in my cooking – I will have to give it a go. Jx

          Reply
  7. posted by laura on June 24, 2013

    oh, also, 3 small zucchini…about how many cups or grams is that?

      Reply
    • posted by Jess on June 24, 2013

      1 small zucchini weighs approx ~100-120g Jx

        Reply
  8. posted by Rachel on August 26, 2013

    Hi are these suitable for 9.5 month old babies? Just wondering about the parmesan, I haven’t given it to my little one before.

      Reply
    • posted by Jess on August 26, 2013

      Hi Rachel, Of course it depends on what textures your child is used to but yes they should be suitable and parmesan shouldn’t be a problem. We hope you like them! Jx

        Reply
  9. posted by Cindy on February 7, 2014

    Hi Jess, do I need to squeeze the liquid out from the zucchinis?

      Reply
  10. posted by Carmen on February 9, 2014

    Could I use self raising flour instead of plain and baking powder? Just started and realized I’m out of plain flour:-(

      Reply
  11. posted by Cate hamill on August 11, 2014

    We have a few allergies with our grade 4 classes re egg what can I use instead of some thing different than egg replacer . Thanks Cate

      Reply
    • posted by Allie on August 19, 2014

      EGG REPLACER: Whether your child is allergic or you just ran out, sometimes you just need to replace the egg. Here are a few we have used;

      Bananas (1 ripe banana=1 egg)
      Apple puree (1 tbsp=1 egg)
      Egg replacer powder
      Mix 1 tablespoon ground flax seed with 3 tablespoons hot water and leave to soak for a few minutes.
      Mix 1 tablespoon chia seeds with 3 tablespoons hot water and leave to soak for a few minutes.

        Reply
  12. posted by Kash on February 17, 2015

    What other veg could I add to this mix do you think?

      Reply
    • posted by Jess on February 17, 2015

      You could add a quite a few different veg e.g. chopped tomatoes, peas, corn. Check out our pick n mix savoury muffins for more ideas:wwww.onehandedcooks.com.au/recipe/baby-toddler-food-pick-n-mix-savoury-muffins/
      Enjoy, Jx

        Reply
  13. posted by vee on April 24, 2015

    Hi, My Lo has an egg allergy what’s a good substitute for this recipe because they sound delicious

      Reply
  14. posted by Malika on December 11, 2015

    Can I use cheddar in place of Parmesan ?

      Reply

Post A Comment



Average Member Rating

(3.9 / 5)

3.9 5 7
Rate this recipe

7 people rated this recipe