Zucchini Herb Muffins

Submitted by Chef #199105

"I got this recipe in my CSA box - it is a wonderful, savory muffin that goes great with soups. It has a great texture and is quite pretty. The recipe said it made 24 but I got 15."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 15 muffins
• Serves: 15

ingredients

• 2 eggs
• 3⁄4 cup whole milk
• 2⁄3 cup olive oil
• 2 1⁄2 cups white flour
• 1⁄4 cup sugar
• 2 teaspoons salt
• 1 tablespoon baking powder
• 2 cups zucchini, grated
• 2 tablespoons fresh herbs
• 1⁄2 cup parmesan cheese, grated

directions

1. 1. Preheat oven to 425 and grease muffin pan.
2. 2. Combine eggs, milk, and oil in a large bowl.
3. 3. Combine flour, sugar, salt and baking powder in another bowl and add to liquid mixture in batches, stiring to blend until just mixed.
4. 4. Add the zucchini and herbs.
5. 5. Fill each muffin cup 1/2 full and sprinle cheese on top of each.
6. 6. Bake for 20-25 minutes.

Reviews

[galponetta]

I made these muffins per the recipe and while they tasted great, I didn't care too much for the texture - too soft and spongy. I ended up not eating the leftovers - and I love bread. But the herbs and cheese are a great idea if I can find another muffin recipe to add them to.