Zucchini Pesto Muffins
I often change recipes for my tastes instead of following a recipe exactly,other times I'll try the recipe exactly,next time making it my own.
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- 1 1/2 c all purpose flour
- 1 c whole wheat flour
- 4 t. baking powder
- 1/2 t salt
- 2 large egg whites
- 1 large egg
- 2/3 c milk
- 1/3 c olive oil
- 1 c zucchini,shredded
- 1/2 c pesto
1Preheat oven to 425.
Grease 12 cup muffin pan.
In a large bowl,sift dry ingredients together.
In a small bowl,whisk egg,egg whites and oil until well blended.
Stir in zucchini and pesto into egg mixture.
Fold liquid mixture into flour mixture just until combined.
Fill each muffin cup full of batter.
Bake until muffins are golden brown and spring back when touched lightly,about 20 minutes.
Cool on wire rack for 10 minutes before removing from pan.