Recipe - Stephen Lees Zucchini-Pesto Muffins

1 One half cup Allpurpose flour
Unbleached
1 cup Whole wheat flour
4 teaspoon Baking powder
One half teaspoon Salt
1 lg Egg
2 lg Egg whites
2/3 cup Skim milk
1/3 cup Virgin olive oil
1 cup Zucchini squash unpeeled,
Shredded
3 tablespoon Minced fresh basil
1 teaspoon Minced garlic
1/3 cup Grated romano cheese
Freshly grated
One half cup Pine nuts

Set oven to 425F/220C. Grease 12cup 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.

Posted to MCRecipe Digest V1 #159

Date: Thu, 18 Jul 1996 17:52:13 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Maggie Oster 's Herb Garden (1993:90)