Zucchini -Basil imuffins

I have fresh basil, a few Zucchini still left to make some kind of bread with ....


Again this recipe is from 1001 muffins biscuits,pancakes, waffles, popovers, fritters, scones and other quick breads

                                                               Zucchini and basil
                                                                with alittle oregano
                                                               ( Hot and Spicy)
                                        
                                                        now lets start this recipe

 

the dry ingredients

in large bowl blend together

2 cups all -purpose flour

1/4 cup granulated sugar

1 Tablespoon baking powder

3 Tablespoons minced fresh Basil

1 Tablespoon minced fresh oregano

1/4 teaspoon salt,

 

In a medium bowl ,beat 

2 large eggs until foamy

 

 

Beat in

3/4 cup milk

2/3 cup canola oil

( yay , this is what I used all the time)

 

Stir in

2 cups shredded zucchini

 

 

combine the wet with the dry ,

just until moistened

 

spoon into prepared muffin tin,

whether it be with cupcake holders or greased

( I did this before We started this recipe, I guess I should have warned you before this step)

calls for 12 muffin tin

Sprinkle parmesan cheese on top before putting in oven

(1/4 cup parmesan cheese)

Bake for 15-20 minutes or until a toothpick inserted in middle comes out clean

 

 

cool on wire rack for 5-7 minutes

 

 

this recipe in the book calls for cottage cheese dip with these muffins

so you will get an extra recipe with this one

 

Cottage Cheese dip

 

makes about 1 1/2 cups

 

1 cup cottage cheese( large -curd)

1 medium avocado -ripe peeled and seeded

1 Tablespoon minced onion

1 Tablespoon finely minced pimento

 

in a container of a blender, combine all of the ingredients, and process on low speed until smooth. Pour into a bowl and refrigerate until ready to serve.

 

Well I think that's it.....

 

ENJOY!

 

 

 

 

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.