Baby Basil-Zucchini Muffins Recipe

Baby Basil-Zucchini Muffins Recipe photo by Taste of Home

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"These delicious treats make the most of the basil and zucchini I grow," enthuses Marion Lowery of Medford, Oregon. "The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner!"

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Baby Basil-Zucchini Muffins Recipe

Prep: 20 min. Bake: 15 min./batch

Yield: 27 Servings

20 15 35

Ingredients

2-1/2 cups all-purpose flour
1/4 cup sugar
3 tablespoons minced fresh basil or 1 tablespoon dried 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 peeled zucchini, squeezed dry
1/2 cup grated Parmesan cheese

Directions

In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini.
Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm. Yield: about 4-1/2 dozen.

Nutritional Analysis: 2 each equals 115 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 162 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein.

Originally published as Baby Basil-Zucchini Muffins in Country Woman May/June 1999, p40

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas