Best 4 Baby Basil Zucchini Muffins Recipes

BABY BASIL-ZUCCHINI MUFFINS

Baby Basil-Zucchini Muffins image

"These delicious treats make the most of the basil and zucchini I grow," enthuses Marion Lowery of Medford, Oregon. "The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner!"

Provided by Taste of Home

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1/4 cup sugar
3 tablespoons minced fresh basil 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 finely shredded peeled zucchini, squeezed dry
1/2 cup grated Parmesan cheese

Steps:

In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini. , Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

ZUCCHINI BASIL MUFFINS

Zucchini Basil Muffins image

Make and share this Zucchini Basil Muffins recipe from Food.com.

Provided by dicentra

Categories Quick Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

2 large eggs
3/4 cup whole milk
2/3 cup extra virgin olive oil
2 1/2 cups white flour
1/4 cup sugar
2 teaspoons salt
1 tablespoon baking powder
2 cups grated zucchini (about 2 medium zucchini)
2 tablespoons finely julienned fresh basil leaves
1/2 cup freshly grated parmesan cheese (or similar hard grating) or 1/2 cup grana padano (or similar hard grating)

Steps:

Preheat the oven to 200°C/425°F
Grease muffin tins.
Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
Add the zucchini and basil and stir to blend.
Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
Serve while still warm.

SAVORY BASIL ZUCCHINI MUFFINS

Savory Basil Zucchini Muffins image

I found this recipe on another website today, and everyone here liked them so much that I figured I should post it for easy access. This is originally from Gourmet Magazine, July 1990. The recipe calls for the muffins to be sliced in half and served with butter and sliced radish, as a tea sandwich. However, they are tasty with or without radish, so I figured I'd just post it as a muffin recipe and not strictly a tea sandwich. My boyfriend and I ate the sandwiches with some homemade chai tonight, and felt very British. Of course, it would have been more British to eat them at 5PM and not 10, but we silly Americans can never get those things right. Supposedly using mini-muffin tins yields a better tea sandwich, but I used a regular muffin tin and was very satisfied with the result.

Provided by Bonnie bonbon

Categories European

Time 40m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon pepper
2 tablespoons vegetable shortening, softened
1 tablespoon sugar
1 large egg
1/4 cup buttermilk
1 cup coarsely grated well-scrubbed zucchini
1/2 cup finely chopped fresh basil
3 tablespoons unsalted butter, softened (optional, for tea sandwich)
8 radishes, sliced thin (optional, for tea sandwich)

Steps:

Preheat oven to 400°F
In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well.
Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins).
Remove from oven and turn the muffins out on a wire rack and let them cool.
To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

Nutrition Facts : Calories 106.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 23.3, Sodium 252.4, Carbohydrate 11.9, Fiber 0.6, Sugar 1.7, Protein 2.3

SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL

Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil image

Categories Side Sauté Basil Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

3 tablespoons butter, divided
1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
1 1/2 teaspoons chopped fresh lemon basil or regular basil
Fleur de sel (fine French sea salt)
18 zucchini squash blossoms*

Steps:

Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
*Available at farmers' markets and some specialty foods stores.