Baby Basil Zucchini Muffins Recipes

SAVORY BASIL ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400°F
• In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
• In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well.
• Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
• Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins).
• Remove from oven and turn the muffins out on a wire rack and let them cool.
• To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

ZUCCHINI BASIL MUFFINS

Steps:

• Preheat the oven to 200°C/425°F
• Grease muffin tins.
• Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
• Add the zucchini and basil and stir to blend.
• Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
• Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
• Serve while still warm.

BABY BASIL-ZUCCHINI MUFFINS

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.