Dijon Pesto Zucchini Muffins

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

• Ready In: 35 mins
• Serves: 12

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup  chopped walnuts
• 4  teaspoons baking powder
• 3⁄4 teaspoon salt
• 2  large eggs, beaten
• 3⁄4 cup milk
• 1⁄4 cup olive oil
• 1  cup  finely shredded zucchini

• Dijon Pesto Sauce (use 2/3 cup)

• 2  cups  firmly packed washed fresh basil leaves
• 1  cup  firmly packed washed fresh parsley
• 1⁄4 cup  slivered almonds
• 1⁄4 cup  grated parmesan cheese
• 3  garlic cloves, coarsely chopped
• 1⁄2 cup  honey dijon mustard
• 1  tablespoon Worcestershire sauce
• 2⁄3 cup olive oil

Directions

1. Preheat oven to 425°F.
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. Bake 20 to 23 minutes until toothpick inserted into muffin centers comes out dry. Cool completely on wire rack.
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.