Zucchini Basil Muffins
Provided by Emily Smith, a Village Acres' CSA member
From The Magic Muffin Tin
Makes 12 muffins (and uses 2 cups zucchini -- bonus!)
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
3 Tbsp minced fresh basil (must be fresh!!)
1 Tbsp minced fresh oregano (or less, dried)
1/4 tsp salt
In another bowl, beat:
2 eggs until foamy
Beat into eggs:
3/4 cup milk
2/3 cup canola oil
Stir into egg, milk, oil mixture:
2 cups shredded zucchini
Mix dry and wet ingredients together just til moistened.
Sprinkle Parmesan cheese on tops of muffins (about 1/4 cup total)
Bake at 425 for 15-20 minutes. Cool in pan for 5-10 minutes, then eat or cool on rack.
These are especially delicious right out of the oven with butter on them!