Stephen lee's zucchini-pesto muffins
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Stephen lee's zucchini-pesto muffins
Last updated 6/12/2012 1:24:54 AM. Recipe ID 58636. Report a problem with this recipe.
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      Title: Stephen lee's zucchini-pesto muffins
 Categories: Maggie's ga, Muffins
      Yield: 12 Servings
  1 1/2 c  All-purpose flour --
      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,
      3 tb Minced fresh basil
      1 ts 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.

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Recipe ID 58636 (Apr 03, 2005)

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