Zucchini Parmesan Muffins
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
24 muffins
- Serves:
- 12
ingredients
- 3 1⁄2 cups flour
- 1⁄3 cup sugar (splenda)
- 2 tablespoons baking powder
- 1 tablespoon dill weed
- 2 teaspoons salt
- 2 cups zucchini, grated
- 2 eggs
- 1 1⁄2 cups milk
- 1⁄2 cup vegetable oil
- 1⁄2 cup parmesan cheese, grated
directions
- In a large bowl, combine the first five ingredients.
- Add zucchini and stir until coated.
- Combine the eggs, milk and oil, stir into zucchini mixture just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full.
- Sprinkle with parmesean cheese.
- Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire rack.
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RECIPE SUBMITTED BY
I live in a small rural town in central California. I am lucky enough to live and work in my community. I am the site coordinator for an after school program where we enroll over 100 students. My motto is there are no bad kids only bad parents. I have one daughter that is now in her second year of college and a husband that is the worse critic when it comes to food. He either likes it or doesn't no in between. I have been at the zaar for over a year now and continue to go back and forth on buying a membership, right now I'm going for buying. Trying to convince myself that it is only $2.00 a month and I could clean up that nonmember cookbook and get it organized so I might be able to find something :)I'm kinda a pack rat when it comes to food, I always have back ups and sometimes back ups for the back ups. My husband always tells everyone if there is a national disaster come to our house shirley will be able to feed an army. So yall are welcome too :)Edited to add i joined 12-31-06 my Christmas prsent to myself!