Zucchini-and-Basil Muffins

Another recipe from the 1001 muffin book.

Preheat oven to 425 f. degrees. Lightly grease or line with paper baking cups twelve 2 3/4 inch muffin cups

 Now lets start the recipe.

In large bowl mix the together the flour, sugar, baking powder, basil , oregano and salt.

In medium bowl , beat eggs until foamy, beat in milk and oil. Stir in zucchini.

 Combine the two mixtures just until dry mixture is just moistened

Spoon batter into prepared muffin tin.

Sprinkle Parmesan cheese on top  and bake for 15-20 minutes 

Then after cooling

slather some butter or margarine and yum 

or you can make some cottage cheese dip for them

Zucchini and basil muffins

2 cups all-purpose flour

1/4 cup granulated sugar

1 Tablespoons baking powder

3 Tablespoon minced fresh basil

1 Tablespoon minced fresh oregano

1/4 teaspoon salt

2 large eggs

3/4 cup milk

2/3 cup canola oil

2 cup shredded zucchini

1/4 cup grated Parmesan cheese

Cottage cheese dip

1. preheat oven to 425 f. degrees. Lightly grease or line with paper baking cups twelve 2 3/4 inch muffins

2. In large bowl blend together flour, sugar, baking powder, basil, oregano, and salt. In medium bowl , beat eggs until foamy. Beat in milk and oil. Stir in zucchini. Combine the two mixtures just until dry ingredients are just moistened.

3. Spoon batter into prepared muffin tin , making each about 3/4 full.Sprinkle Parmesan cheese on tops. Bake for 15-20 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Cool in pan for 5-7 minutes.

Cottage cheese dip

1 cup large curd cottage cheese

1 medium ripe avocado, peeled and seeded

1 Tablespoon minced onion

1 Tablespoon finely minced pimento

In container of blender combine all ingredients and process on low speed until smooth. \pour into bowl and refrigerate until ready to serve.