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)
1 Preheat the oven to 200°C/425°F
2 Grease muffin tins.
3 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!
4 Add the zucchini and basil and stir to blend.
5 Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
6 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.
7 Serve while still warm.
Active Time: 20 Minutes
Total Time: 30 Minutes
Yield: 6 Servings