Anotheryarn Eats

August 11, 2008

Snack: Zucchini Basil Muffins

Filed under: Recipes — Tags: , , — anotheryarn @ 11:13 pm

Several years ago someone, I wish I remember who and where, passed along this recipe to me.  I find it quite divine, a lovely mix of mostly savory with just a touch of sweetness.  This time I made it with yellow pattypan squash so it doesn’t have as many flecks of beautiful green as it normally would.  The muffins also were just a tad bit dry, I’m not sure why since I’ve never had problems with the recipe in the past.  It might have been the squash difference, that I used 2% milk instead of whole milk, that I shredded the squash the day before and it dried out in the fridge, or because I mixed the cheese in the batter instead of sprinkling it on top.  Luckily we enjoyed them anyway.

Zucchini Basil Muffins, make 24 regular muffins

  • 2 large eggs
  • 3/4 cup whole milk
  • 2/3 cup extra virgin olive oil
  • 2 1/2 cups white flour
  • 1/4 cup sugar
  • 2 tsp. salt
  • 1 Tbs. baking powder
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 2 Tbs finely julienned fresh basil leaves
  • 1/2 cup freshly grated Parmesan or Grana Padano (or similar hard grating) cheese
Preheat the oven to 425 F.  Prep the muffin tins by greasing them or with paper liners.  Mix together the wet ingredients (eggs through olive oil) in a large bowl.  Mix together the dry ingredients (flour to baking powder) in a smaller bowl.  Add the dry ingredients to the wet ingredients and mix until it is barely combined, then add the zucchini and basil and stir to combine.  Fill muffins tins about half-full and sprinkle each with a bit of the cheese.  Bake for 20-25 minutes, until golden brown.

1 Comment »

  1. […] Zucchini Basil Muffins (makes 48 mini muffins) […]

    Pingback by September 23 Snack: Zucchini-Basil muffins « Anotheryarn Eats — October 4, 2008 @ 7:19 pm

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