Zucchini Parmesan Muffins | Basics
This savory muffin features fresh basil and Parmesan cheese. Perfect for a summer barbeque or anytime snack, they freeze well and are best served warm right from the oven. These muffins are best...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at basicsmarket.com.
Ingredients
- 2 Gwendolyn's™ Organic eggs
- 2/3 cup neutral oil
- 3/4 cup Lulubelle's™ Creamery whole milk,
- 1/4 cup sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 tablespoon baking powder
- 2 cups shredded zucchini
- 1/4 cup fresh basil leaves (sliced into ribbons)
- 1/2 cup freshly grated Parmesan cheese (plus 2 tablespoons for topping)
- 1/2 teaspoon black pepper (freshly ground)
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