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.

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) -