Zucchini basil parmesan muffins

Name: Zucchini basil parmesan muffins Recipe
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 24
Ingredients: 2 beaten eggs; 1/4 cup skim milk; 2/3 cup oil; 2.5 cups flour; 1/4 sup sugar; 1 tablespoon baking powder; 2 teaspoons salt; 2 cups shredded zucchini; 2 tablespoons minced fresh basil; 1/4 cup shredded Parmesan cheese

(1)

Minutes to Prepare: 50
Minutes to Cook: 20

Number of Servings: 24

Ingredients

2 beaten eggs1/4 cup skim milk2/3 cup oil2.5 cups flour1/4 sup sugar1 tablespoon baking powder2 teaspoons salt2 cups shredded zucchini2 tablespoons minced fresh basil1/4 cup shredded Parmesan cheese

Directions

Grease 24 muffin tins. Beat eggs, stir in milk and oil. Mix sugar, flour, baking powder and salt, add gradually to egg mixture and stir to make a lumpy batter. Fold in zucchini and basil. Fill muffin cups halfway full, top with a pinch of Parmesan cheese. Bake at 425 degrees until golden brown. Cool in pans 10 minutes, then move to wire racks.

Makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user THELMALMF3B.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 124.7
Total Fat: 6.9 g
Cholesterol: 18.4 mg
Sodium: 277.9 mg
Total Carbs: 13.4 g
Dietary Fiber: 0.6 g
Protein: 2.6 g

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Member Reviews

SISSYFEB48
NOTE: needed 3/4 cup of milk as I had seen elsewhere. But wonderul taste. - 8/20/11