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