Stephen Lee's Zucchini-Pesto Muffins
These savory muffins are great for breakfast. They can be made in advance, frozen then defrosted in the microwave in a flash if you have a chance before they're gobbled up. The pesto, basil/garlic/pine nuts really create a wow factor. They're hard to resist.
unbleached all-purpose flour
olive oil, extra-virgin
Set oven to 425℉ (220℃).
Grease 12-cup muffin pan, or spray coat, or use paper liners.
In a big bowl, sift the flours, baking powder and salt.
In a 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.
Add a pinch of ground coriander or nutmeg.