BABY BASIL-ZUCCHINI MUFFINS
"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
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.
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Kabir Ahmmad
[email protected]These muffins are so easy to make. I had them in the oven in less than 30 minutes.
Paul Omoya
[email protected]These muffins are a great way to use up summer zucchini. They're also a delicious and healthy snack.
Amrito Biswas
[email protected]I love that these muffins are made with wholesome ingredients. I feel good about giving them to my family.
Purple J
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Charles Dunstone
[email protected]I'm so glad I tried these muffins. They're so delicious and easy to make. I'll definitely be making them again.
Alana Butler
[email protected]These muffins are so moist and flavorful. I love the combination of basil and zucchini.
Nobita Typis
[email protected]These muffins are a great way to get your kids to eat their vegetables. My kids love them!
JN Nahida
[email protected]I made these muffins for a potluck and they were a huge hit. Everyone loved them!
Hammad Liaqat
[email protected]These muffins are a great way to use up leftover zucchini. I always have a lot of zucchini in the summer, and these muffins are a great way to use it up.
Lorenzo BlackHeart
[email protected]I'm not a huge fan of zucchini, but these muffins are so good that I didn't even notice the zucchini in them.
RoHuL AmIn Hazi A1S92
[email protected]These muffins are so easy to make. I had them in the oven in less than 30 minutes.
MR MUKIT
[email protected]I added some chopped walnuts to these muffins for extra flavor and crunch.
baba Lodhi
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great!
katelyn macwilliams
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing, so you can have them on hand whenever you need them.
Paramu Paramu
[email protected]I was a bit skeptical about these muffins at first, but I'm so glad I tried them. They're so moist and flavorful. I'll definitely be making them again.
Akpomiemie Prince
[email protected]I love the combination of basil and zucchini in these muffins. It's a unique and refreshing flavor.
Kimberly Skirvin
[email protected]These muffins are a great way to sneak some vegetables into your kids' diets. They're so good, they won't even know they're eating zucchini!
Mary Goolsby
[email protected]I'm always looking for new ways to use up my zucchini, and these muffins are a great option. They're easy to make and taste delicious.
Munna Mahato
[email protected]I made these muffins for my family and they were a hit! Everyone loved them, even my picky kids.
Ariba Khan
[email protected]These zucchini muffins are so moist and flavorful! The basil adds a unique twist that makes them even more delicious. I will definitely be making these again.