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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

ZUCCHINI-BASIL MUFFINS Recipe

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This recipe for ZUCCHINI-BASIL MUFFINS is from Dorman Family Cookbook Our Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
¾ c. milk
⅔ c. oil
2 c. flour
¼ c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
2 tbsp. minced basil (fresh if possible)
¼ c. grated Parmesan cheese
Directions:
Directions:
Preheat oven to 425º F.
Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture just until flour is moistened. Batter should not be completely smooth. Gently mix in zucchini and basil.

Fill greased muffin cups about ¾ full, sprinkle with cheese.
Bake at 425º for 20-25 minutes. Remove from pan.
Number Of Servings:
Number Of Servings:
Makes 10-18 muffins depending on the size of the cups
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
These muffins are savory and unexpected. In past years, I used to make them as part of the Thanksgiving menu.

 

 

 

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