Tuesday, July 23, 2013

Muffin Mania: Parmesan + herb zucchini muffins


Do you have zucchini coming out of your ears? That is one easy plant to grow! I laugh at tales of small towns where the folks only lock their cars during zucchini season to prevent zucchini "donations" (aka ambushs). Here is a savory recipe that I adapted to increase the whole grain.

Muffin tip 1: don't over mix! Stirring too much develops a lot of gluten and can turn a tender muffin into a hockey puck.

Muffin tip 2: if you want muffins that are exactly the same size, use a disher!

Parmesan + Herb Zucchini Muffins 
Makes 12 - easy to double and freeze the extras
  • 1 cup shredded zucchini
  • 1 cup milk
  • 1/4 cup olive oil
  • 2 large eggs
  • 1 cup whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 cup shredded parmesan cheese
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons black pepper
  • 2 green onions, diced
  • 2 teaspoons dried parsley (or 2 tablespoons fresh, minced)
  1. Preheat oven to 400 degrees and spray 12 muffin cups with non-stick spray.
  2. Combine dry ingredients (flour through parsley) in a bowl; stir until blended. 
  3. In a separate bowl, combine wet ingredients (zucchini through eggs) and whisk until smooth. Add to dry ingredients and stir until just combined. 
  4. Divide batter evenly between the prepared muffin cups and bake 22-25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack or clean tea towel.
Recipe adapted from Muffins A to Z by Marie Simmons. 

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