Zucchini Basil Muffins
photo by Lalaloula
- Ready In:
- 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)
- Preheat the oven to 200°C/425°F
- Grease muffin tins.
- 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!
- Add the zucchini and basil and stir to blend.
- Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
- 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.
- Serve while still warm.
Questions & Replies
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These were delicious! I've been looking for new zucchini ideas since we have an excess coming form our garden this year. These were featured in the seasonal slideshow and looked like a fun alternative to sweet zucchini bread/muffins. I made the recipe exactly as written, just halved for 12 muffins, and they turned out perfectly. (Okay, I may have used a little extra cheese.) The inside was moist, outside crisp, and they didn't stick to the muffin tin at all. I was afraid the quantity of sugar would make them too sweet, but it was perfect.
These muffins are just perfect! They have a wonderful soft inside with a nice little crunch to their tops and the taste is sooooooooo yummy! :) I made these for my mum's bday brunch and everyone raved about them! I liked how easy the recipe was to make and how great the muffins tasted! My only change was to use only 2 tbs of sugar as I didnt want the muffins to be really sweet. THANK YOU SO MUCH for sharing this keeper with us, dicentra! Made and reviewed for Cooking on the Farm with Andi of Longmeadow Farm May 2010.
Really good, unique way to make zucchini. Liked a recipe that wasn't sweet as most zucchini recipes are sweet. I reduced the sugar to 2 TB, and added in a lot of Italian seasoning to the flour mixture. I found out by running out of muffin liners that they come out much crispier all the way around if cooked without liners. The ones in liners were only crispy on the top, not sides and bottom. Will be in my yearly get-rid-of-zucchini recipes.
These were good and easy to make. I made them gluten free by simply substituting gluten free all purpose flour. I added half of the salt, as reviews suggested, and I also added chives and some shredded cheddar to the batter and top instead of parm. The consistency was somewhere between a muffin and a drop biscuit. The only thing I would say is that it's not overwhelming with flavor. I would add more herbs, spices and/or cheese to make them stand on their own, but they were great with the recipe I served it with: http://www.food.com/recipe/slow-cooker-chicken-pozole-345614
These came out of the oven about thirty minutes ago and I have already eaten three. I only had one of the sweet zucchini muffins I made earlier. I did not have enough extra-virgin oil so I ended up using a light olive oil and I also added a shake or two of Italian seasoning. At the rate I am consuming them there may not be any left to share.
Finally, a savory muffin recipe! These were delicious. I followed the recipe exactly, except I substituted yellow summer squash for zucchini since I have an abundance from the garden right now. I used the basil and thyme version since I have more basil than parsley. The only thing I would change is I would reduce the amount of salt. I like salty food, but these were slightly too salty. Next time, I will use 50% less since the parmesan is salty.
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<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>