Zucchini Herb Muffins Food

ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

FRESH HERB MUFFINS

Steps:

• Preheat the oven to 350° F and grease a medium-size muffin tin.
• In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
• Pour in the buttermilk, pesto, and parmesan, and whisk again.
• In a small bowl, mix together the flour and baking powder.
• Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the dough; it's fine if a few lumps remain.
• Add the fresh herbs and goat cheese and stir again to combine.
• Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
• Bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.

ZUCCHINI HERB MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease 18 muffin tins with butter or shortening.
• Beat eggs in a bowl. Stir in milk and oil.
• Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture, just until moistened. Batter should not be completely smooth.
• Gently fold in zucchini and basil.
• Fill greased muffin tins ¾ full. Sprinkle each with cheese.
• Bake 18-20 minutes or until done. Remove from pan and serve warm.