Stephen Lees Zucchini-Pesto Muffins

Ready in 1 hour

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

Original recipe makes 12 Servings



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)

Calories Per Serving: 213 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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