BABY BASIL-ZUCCHINI MUFFINS

Baby Basil-Zucchini Muffins image

"These delicious treats make the most of the basil and zucchini I grow," enthuses Marion Lowery of Medford, Oregon. "The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner!"

Provided by Taste of Home

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 11

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Ingredients

2-1/2 cups all-purpose flour
1/4 cup sugar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
3/4 cup milk
2/3 cup vegetable oil
2 cups finely shredded peeled zucchini, squeezed dry
1/2 cup grated Parmesan cheese

Steps:

In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini. , Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.