ZUCCHINI AND BASIL MUFFINS
- 2 large eggs
- 1 cup full cream milk
- 1 cup extra virgin olive oil
- 2 ¾ cups white cake flour
- 2 teaspoons salt
- 1 tablespoon baking powder
- 2 cups grated zucchini (about 2 medium)
- 2 tablespoons finely julienned fresh basil leaves
- 1 cup freshly grated hard cheese of choice
Preheat the oven to 200ºC. Grease muffin tins.
Combine eggs, milk and oil in a large bowl.
Combine flour, sugar, salt and baking powder in another bowl and add liquid mixture in batches, stirring to blend. Do not over mix.
Add the zucchini, basil and cheese and stir to mix.
Fill each muffin cup about half full.
Sprinkle the top with cheese (optional)
Bake for about 20 – 25 minutes for regular size muffins, 15 – 20 minutes for mini muffins, until the tops are golden brown and puffy.
Serve while still warm.
Posted and picture by Emmie Cronje