Stephen Lees Zucchini-Pesto Muffins

Stephen Lees Zucchini-Pesto Muffins Ingredients

1 1/2 c All-purpose flour --	1/3 c Virgin olive oil
Unbleached	1 c Zucchini squash -- unpeeled,
1 c Whole wheat flour	Shredded
4 ts Baking powder	3 tb Minced fresh basil
1/2 ts Salt	1 ts Minced garlic
1 lg Egg	1/3 c Grated romano cheese --
2 lg Egg whites	Freshly grated
2/3 c Skim milk	1/2 c Pine nuts

Instructions for Stephen Lees Zucchini-Pesto Muffins

Set oven to 425F/220C. Grease 12-cup muffin pan, or spray coat, or use paper liners. BIG BOWL -- Sift the flours, baking powder and salt into the large bowl. SMALL BOWL -- whisk together egg, egg whites, milk, and oil until well blended. Add the small bowls egg mixture to Big Bowls flour. Stir in the zucchini, basil, garlic, cheese, and pine nuts. Fill each muffin cup full of batter. Bake until the muffins are golden brown and spring back when touched lightly, about 20 minutes. Cool on a wire rack for 10 minutes before removing from the pan, then serve at once. Pats Note: Add a pinch of ground coriander or nutmeg. Ref: Maggie Oster (1993). Recipes from an American Herb Garden. New York: Macmillan. Posted to MC-Recipe Digest V1 #159 Date: Thu, 18 Jul 1996 17:52:13 -0700 (PDT) From: PatH Recipe By : Maggie Oster s Herb Garden (1993:90)

Main Ingredient: ZucchiniCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Basil	Egg
Garlic	Olive Oil	Pine Nut	Salt
Wheat	Zucchini

Maggies ga Muffins Egg Basil Garlic Olive oil Cheese Pine Nuts Romano Milk Zucchini

for flavor and categorization

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