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STEPHEN LEE'S ZUCCHINI-PESTO MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c All-purpose flour --
Unbleached
1 c Whole wheat flour
4 ts Baking powder
1/2 ts Salt
1 lg Egg
2 lg Egg whites
2/3 c Skim milk
1/3 c Virgin olive oil
1 c Zucchini squash -- unpeeled,
Shredded
3 tb Minced fresh basil
1 t Minced garlic
1/3 c Grated romano cheese --
Freshly grated
1/2 c Pine nuts
Set oven to 425F/220C. Grease 12-cup muffin pan, or
spray coat, or use paper liners.
BIG BOWL -- Sift the flours, baking powder and salt
into the large bowl. SMALL BOWL -- whisk together egg,
egg whites, milk, and oil until well blended. Add the
small bowl's egg mixture to Big Bowl's flour. Stir in
the zucchini, basil, garlic, cheese, and pine nuts.
Fill each muffin cup full of batter. Bake until the
muffins are golden brown and spring back when touched
lightly, about 20 minutes. Cool on a wire rack for 10
minutes before removing from the pan, then serve at
once.
Pat's Note: Add a pinch of ground coriander or nutmeg.
Ref: Maggie Oster (1993). Recipes from an American
Herb Garden. New York: Macmillan.
Recipe By : Maggie Oster 's Herb Garden (1993:90)
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 (
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