Zucchini basil parmesan muffins

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 24
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

View full nutritional breakdown of Zucchini basil parmesan muffins calories by ingredient

Introduction

A savory muffin, suitable for breakfast or dinner A savory muffin, suitable for breakfast or dinner

Minutes to Prepare: 50

Minutes to Cook: 20

Number of Servings: 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

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.