Appetisers & Snacks, Baking, Breakfast, Brunch, Cheese, Herbs, Lunches, Nuts, Share Plates, Soup, Vegetarian

Zucchini, parmesan and basil muffins

This recipe is the sister recipe to my pumpkin, feta and thyme savoury muffins. Its another great example of baking with vegetables – Please see my article about Baking with vegetables and my other recipe for Pumpkin and pecan cookies for more great sweet baking ideas.

I hope you enjoy!

Zucchini, parmesan and basil muffins
Zucchini, parmesan and basil muffins
Print Recipe
Servings Prep Time
12 muffins 20 mins
Cook Time
25 mins
Servings Prep Time
12 muffins 20 mins
Cook Time
25 mins
Zucchini, parmesan and basil muffins
Zucchini, parmesan and basil muffins
Print Recipe
Servings Prep Time
12 muffins 20 mins
Cook Time
25 mins
Servings Prep Time
12 muffins 20 mins
Cook Time
25 mins
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.
  2. Sift flour into a large bowl. Stir in sugar. In a large jug, whisk butter, eggs and milk together until combined.
  3. Make a well in centre of flour mixture. Add milk mixture. Mix lightly until just combined (Be careful not to over-mix). Stir in zucchini, cheeses and basil.
  4. Divide mixture among pan holes. Bake for 20-25 minutes or until cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning, top-side up, onto wire rack to cool slightly. Serve warm.
Recipe Notes

These muffins are best eaten the day they are baked; however they freeze well – wrap individually in plastic wrap and then seal in an airtight container or snap-lock bag. Freeze for up to 1 month. Thaw at room temperature.

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