Basil-Zucchini Muffins

Basil-Zucchini Muffins

Karen wanted to make muffins on Monday. I was also in a rush to do some baking as soon I wouldn’t have as many people around to help me eat things. Jake and I aren’t sweets people and so baking, though fun, is not exactly a practical cooking activity unless we’re around family and friends who’ll help consume the end result. Karen found this fun recipe for Basil-Zucchini Muffins in “The Taste of Home Cookbook”. I was pretty excited about it as I saw many of the same ingredients in one of my favorite bread recipes for Zucchini Crown Bread. I felt pretty confident that these would be yummy. The muffins were pretty tasty, but next time I’d add some parmesan cheese into the muffin mix as well, and around 3 tablespoons more oil. As it was, the muffins stuck really well to the muffin paper cups and it was impossible to get the entire muffin out in one piece. That said, these were super tasty served warm with a little dollop of melting butter.

Basil-Zucchini Muffins
2 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons dried sweet basil
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
3/4 cup milk
2/3 cup vegetable oil
2 cups finely shredded zucchini, squeezed or drained dry
1/2 cup grated Parmesan cheese

1. Preheat the oven to 400F.
2. In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda.
3. In a medium mixing bowl, beat the eggs, milk and oil.
4. Stir the wet mixture into the dry ingredients until just moistened. Fold in zucchini.
5. Fill greased or paper-lined muffin cups 2/3 full.
6. Sprinkle some cheese on top of each muffin.
7. Bake for 12-15 minutes or till a toothpick inserted into the center comes out clean.
8. Cool 5 minutes before removing the muffins to wire racks. Serve warm.

Love the parmesan webbing!

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