Brunch

Zucchini basil parmesan muffins is for Side Dish.

Zucchini basil parmesan muffins takes 50 minutes to prepare.

Zucchini basil parmesan muffins takes 20 minutes to cook.

Zucchini basil parmesan muffins makes 24 servings.

The ingredients for Zucchini basil parmesan muffins are:

2 beaten eggs
1/4 cup skim milk
2/3 cup oil
2.5 cups flour
1/4 sup sugar
1 tablespoon baking powder
2 teaspoons salt
2 cups shredded zucchini
2 tablespoons minced fresh basil
1/4 cup shredded Parmesan cheese

Here is how you make Zucchini basil parmesan muffins:

Grease 24 muffin tins. Beat eggs, stir in milk and oil. Mix sugar, flour, baking powder and salt, add gradually to egg mixture and stir to make a lumpy batter. Fold in zucchini and basil. Fill muffin cups halfway full, top with a pinch of Parmesan cheese. Bake at 425 degrees until golden brown. Cool in pans 10 minutes, then move to wire racks.Makes 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user THELMALMF3B.

The nutritional information for Zucchini basil parmesan muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 124.7

• Total Fat: 6.9 g
• Cholesterol: 18.4 mg
• Sodium: 277.9 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 0.6 g
• Protein: 2.6 g