Yield: 12 Servings
|1½ cup||All-purpose flour --|
|1 cup||Whole wheat flour|
|4 teaspoons||Baking powder|
|2 larges||Egg whites|
|⅔ cup||Skim milk|
|⅓ cup||Virgin olive oil|
|1 cup||Zucchini squash -- unpeeled,|
|3 tablespoons||Minced fresh basil|
|1 teaspoon||Minced garlic|
|⅓ cup||Grated romano cheese --|
|½ cup||Pine nuts|
Set oven to 425F/220C. Grease 12-cup 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.
Recipe By : Maggie Oster 's Herb Garden (1993:90) From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (