SAVORY ZUCCHINI MINI-MUFFINS
Categories Bread Appetizer Bake Cocktail Party Super Bowl Low/No Sugar Casserole/Gratin Basil Healthy
Yield 24 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven at 425F. Spray two trays of mini-muffin tins (24 wholes) with vegetable oil spray. Combine the wet ingredients (oil, milk, egg, & pestos) in a bowl and whisk to combine. In another bowl combine the dry ingredients (flour, sugar, baking powder, salt, pepper) and sift together. Add the wet ingredients to the dry one and whisk to combine. Add the remaining muffin ingredients (basil, zucchini, nuts, Parmesan) and combine. Spoon the batter evenly into mini-muffin pan about 3/4 full. Bake until golden and puffy about 18-20 minutes. Allow to cool on a rack.
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Stellah Nantale
[email protected]I'll definitely be making these muffins again.
Zafarali ali
[email protected]These muffins are a great way to use up leftover zucchini.
Illianna Pardo
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good.
Abdul raof
[email protected]These muffins are so versatile. You can add any kind of cheese, herbs, or vegetables that you like.
Darlene Faison
[email protected]I'm always looking for new ways to use zucchini, and these muffins are a great option.
Sunil Mahaly
[email protected]These muffins are a delicious and healthy way to start your day.
Sufi Sufi
[email protected]I made these muffins for a party, and they were a big hit. Everyone loved them!
Ericka Gary
[email protected]These muffins are a great way to get kids to eat their vegetables.
mdlam ali
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected.
Foysal Parves
[email protected]The muffins were a little dry, but still tasty.
Carla Lee
[email protected]I'm definitely going to be making these muffins again.
Donna Guldemond
[email protected]These muffins are perfect for a grab-and-go breakfast or snack.
Danny Music
[email protected]I added some chopped walnuts to the batter, and they gave the muffins a nice crunchy texture.
Pushpa Gyawali
[email protected]These muffins are so easy to make, and they're a great way to use up leftover zucchini.
Tahamin Islam
[email protected]I'm not usually a fan of zucchini, but these muffins were surprisingly delicious. The cheese and herbs really balanced out the flavor of the zucchini.
Ahmed Maareeye
[email protected]These zucchini muffins were a hit with my family! They're so moist and flavorful, and the perfect size for a quick breakfast or snack.