Stephen Lee's Zucchini-Pesto Muffins (#1345)

Serves
Ready
6
40
Minutes
Prep
Cook
20
Minutes
20
Minutes
Categories
Muffins
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Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 large Eggs
  • 2 large Egg Whites
  • 2/3 cup Skim Milk
  • 1/3 cup Extra-Virgin Olive Oil
  • 1 cup Zucchini unpeeled, shredded
  • 3 tablespoons Basil
  • 1 tsp Garlic minced
  • 1/3 cup Romano Cheese freshly grated
  • 1/2 cup Pine Nuts

Directions

  1. Set oven to 425° f (220° c).
  2. Grease 12-cup muffin pan, or spray coat, or use paper liners.
  3. In a big bowl, sift the flours, baking powder and salt.
  4. In a small bowl, whisk together egg, egg whites, milk, and oil until well blended.
  5. Add the small bowl's egg mixture to big bowl's flour.
  6. Stir in the zucchini, basil, garlic, cheese, and pine nuts.
  7. Fill each muffin cup full of batter.
  8. Bake until the muffins are golden brown and spring back when touched lightly, about 20 minutes.
  9. Cool on a wire rack for 10 minutes before removing from the pan, then serve at once.
  10. Add a pinch of ground coriander or nutmeg.
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