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    You are in: Home / Recipes / Dijon Pesto Zucchini Muffins Recipe
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    Dijon Pesto Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    southern chef in louisiana's Note:

    These are savory--a good way to use up all that zucchini in the summertime.

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    Units: US | Metric

    Dijon Pesto Sauce (use 2/3 cup)


    1. 1
      Preheat oven to 425°F.
    2. 2
      Combine flour, nuts, baking powder and salt in large bowl; set aside. Whisk together eggs, milk, pesto sauce and oil in medium bowl until blended. Stir in zucchini. Pour egg mixture into dry ingredients. Stir just until dry ingredients are moistened. (Do not overmix.) Spoon batter into 12 greased 2-1/2-inch muffin cups.
    3. 3
      Bake 20 to 23 minutes until toothpick inserted into muffin centers comes out dry. Cool completely on wire rack.
    4. 4
      To prepare Dijon Pesto Sauce, place basil, parsley, almonds, cheese and garlic in food processor. Cover and process until finely chopped. Add mustard and Worcestershire; process until well blended. Gradually add oil in steady stream, processing until thick sauce forms.

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    Nutritional Facts for Dijon Pesto Zucchini Muffins

    Serving Size: 1 (101 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 324.7
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 3.6 g
    Cholesterol 39.2 mg
    Sodium 336.4 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 1.8 g
    Sugars 0.7 g
    Protein 6.7 g

    The following items or measurements are not included:

    honey dijon mustard

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