Zucchini Basil Muffins Recipe

Name: Zucchini Basil Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 teaspoons salt; 1 tablespoon baking powder; 2 cups grated zucchini (about 2 medium zucchini); 2 tablespoons finely julienned fresh basil leaves; 1/2 cup freshly grated parmesan cheese (or similar hard grating) or 1/2 cup grana padano (or similar hard grating)

Servings: persons

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 teaspoons salt
1 tablespoon baking powder
2 cups grated zucchini (about 2 medium zucchini)
2 tablespoons finely julienned fresh basil leaves
1/2 cup freshly grated parmesan cheese (or similar hard grating) or 1/2 cup grana padano (or similar hard grating)

1
Preheat the oven to 200u00b0C/425u00b0F
2
Grease muffin tins.
3
Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
4
Add the zucchini and basil and stir to blend.
5
Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
6
Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
7
Serve while still warm.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large eggs, 3/4 cup whole milk, 2/3 cup extra virgin olive oil, 2 1/2 cups white flour, and more.

Yes, Zucchini Basil Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Basil Muffins

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