Zucchini Parmesan Muffins
Serving Size:18|Prep Time:15minutes|Cook Time:20minutes
Directions
  1. Preheat oven to 425°F.
  2. Grease or line two 12-count muffin pans with cupcake liners. Set aside.
  3. In a medium bowl beat the eggs and add the oil and milk and whisk to combine.
  4. 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.
  5. 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.
  6. 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.
Ingredients
  • 2Gwendolyn’s™ Organic eggs
  • 2/3cupneutral oil
  • 3/4cupLulubelle’s™ Creamery whole milk,
  • 1/4cupsugar
  • 2 1/2cupsall-purpose flour
  • 1teaspooncoarse salt
  • 1tablespoonbaking powder
  • 2cupsshredded zucchini
  • 1/4cupfresh basil leavessliced into ribbons
  • 1/2cupfreshly grated Parmesan cheeseplus 2 tablespoons for topping
  • 1/2teaspoonblack pepperfreshly ground
AllergensMilk, Eggs, Wheat