Zucchini Basil Muffins Recipe

Ingredients
  • 2 eggs (Large)
  • 3/4 cup whole milk
  • 2/3 cup extra virgin olive oil
  • 2 1/2 cups white flour
  • 1/4 cup sugar
  • 2 tablespoons salt
  • 1 tablespoon baking powder
  • 2 cups grated zucchini (2 medium zucchini)
  • 2 tablespoons finely julienned fresh basil leaves
  • 1/2 cup freshly grated parmesan or Grana Padano (or similar hard grating) cheese (We put it inch with the flour and topped with grated cheddar.)
Directions
Preheat the oven to 425°. Prepare muffin tins by buttering them if they are not non-stick. (I use one regular-size 12-muffin tin or 2 mini-muffin tins. The recipe makes about 12 regular size muffins or 24 mini muffins.) Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt, baking powder, and Parmesan in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend! Add the zucchini and basil and stir to blend. Fill each muffin cup about half full. Sprinkle the top with the cheese. Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy. Serve while still warm.

Note: You can freeze these and pop them in a toaster oven for a few minutes for a great snack - though, to be honest, they rarely survive to make it to the freezer.

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