Stephen Lees Zucchini-pesto Muffins Recipe

Stephen Lees Zucchini-pesto Muffins Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
1 1/2 cup: All-purpose flour --,
Unbleached,
1 cup: Whole wheat flour,
4 tsp: Baking powder,
1/2 tsp: Salt,
1 large: Egg,
2 large: Egg whites,
2/3 cup: Skim milk,
1/3 cup: Virgin olive oil,
1 cup: Zucchini squash, unpeeled,
Shredded,
3 tbsp: Minced fresh basil,
1 tsp: Minced garlic,
1/3 cup: Grated romano cheese --,
Freshly grated,
1/2 cup: Pine nuts,

Directions:

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.

Recipe By : Maggie Oster s Herb Garden (1993:90)

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (


Source from luhu.jp