Recipes
Ingredients
- 2 Gwendolyn's™ Organic eggs
- 2/3 cup neutral oil
- 3/4 cup Lulubelle's™ Creamery whole milk,
- 1/4 cup sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 tablespoon baking powder
- 2 cups shredded zucchini
- 1/4 cup fresh basil leaves sliced into ribbons
- 1/2 cup freshly grated Parmesan cheese plus 2 tablespoons for topping
- 1/2 teaspoon black pepper freshly ground
Nutritional Information
- Zucchini is a good source of zeaxanthin and lutein, carotenoids that play an important role in eye health.
- Zucchini is high in water and fiber, making it a great choice to support digestive health.
- Preheat oven to 425°F.
- Grease or line two 12-count muffin pans with cupcake liners. Set aside.
- In a medium bowl beat the eggs and add the oil and milk and whisk to combine.
- In a large bowl whisk the sugar, flour, salt, and baking powder together. Gently fold the egg mixture into the flour, careful not to over mix.
- Fold in the zucchini, basil and ½ cup parmesan cheese. Divide batter into muffin tins, about 1/3 cup in each muffin. Sprinkle a pinch of cheese over the tops using the remaining 2 tablespoons parmesan cheese. Sprinkle or grind a pinch of black pepper on top of each muffin.
- Bake for 15 to 20 minutes until a toothpick, when inserted, comes away clean.
Chef's Narrative
This savory muffin features fresh basil and Parmesan cheese. Perfect for a summer barbeque or anytime snack, they freeze well and are best served warm right from the oven.
These muffins are best served warm from the oven. They hold well and remain moist for a couple of days and freeze well.
Recipe Substitutions
Any summer type squash may be substituted. Fresh fennel tops add a subtle anise flavor to replace the basil.
Nutrition Facts:
Total Calories Per Serving: , Total Fat: g, Saturated: g, Trans Fat: g, Sodium: mg, Potassium: mg, Carbohydrate: g, Dietary Fiber: g, Protein: g
Allergens:
Milk, Eggs, Wheat
Chef's Narrative
This savory muffin features fresh basil and Parmesan cheese. Perfect for a summer barbeque or anytime snack, they freeze well and are best served warm right from the oven.
These muffins are best served warm from the oven. They hold well and remain moist for a couple of days and freeze well.
Recipe Substitutions
Any summer type squash may be substituted. Fresh fennel tops add a subtle anise flavor to replace the basil.
Nutrition Facts:
Total Calories Per Serving: , Total Fat: g, Saturated: g, Trans Fat: g, Sodium: mg, Potassium: mg, Carbohydrate: g, Dietary Fiber: g, Protein: g
Allergens:
Milk, Eggs, Wheat
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Ingredients
Nutritional Information
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