Baby Basil-Zucchini Muffins

Name: Baby Basil-Zucchini Muffins
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 54 mini muffins, 27 serving(s)
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 3 tablespoons fresh basil, minced or 1 tablespoon dried basil; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 eggs; 3/4 cup milk; 2/3 cup vegetable oil; 2 cups zucchini, shredded; 1/2 cup parmesan cheese, grated

Submitted by qotw13

"I have not yet made these, but they sounded interesting, so I wanted to post the recipe on here for safe keeping. Let me know how they turn out if anyone makes these before I get around to it!"

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Ready In:: 1hr 15mins
Ingredients:: 11
Yields:: 54 mini muffins
Serves:: 27

ingredients

2 ¹⁄₂ cups all-purpose flour
¹⁄₄ cup granulated sugar
3 tablespoons fresh basil, minced or 1 tablespoon dried basil
1 teaspoon baking powder
1 teaspoon salt
¹⁄₂ teaspoon baking soda
2 eggs
³⁄₄ cup milk
²⁄₃ cup vegetable oil
2 cups zucchini, shredded
¹⁄₂ cup parmesan cheese, grated

directions

In large bowl, combine flour, sugar, basil, baking powder, salt, and baking soda.
In another bowl, beat eggs, milk, and oil. Stir into dry ingredients just until moistened. Fold in zucchini.
Fill greased or paper-lined mini muffin cups 2/3 full. Sprinkle with cheese.
Bake at 400* for 12-15 minutes or until a toothpick inserted near the center of a muffin comes out clean. Cool 5 minutes before removing to wire rack to finish cooling.