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zucchini pesto muffins

(1 rating)
Recipe by
Anytown, CA

I have not tried these muffins yet,but reading the recipe,they sound very good, I've already changed the recipe,I added pesto,the original recipe lists each ingredient in pesto. 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.

(1 rating)

Ingredients For zucchini pesto muffins

  • 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

How To Make zucchini pesto muffins

  • 1
    Preheat 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.

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