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Stephen Lee's Zucchini-Pesto Muffins

Stephen Lee's Zucchini-Pesto Muffins Stephen Lee's Zucchini-Pesto Muffins 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.















1 ½ cups unbleached all-purpose flour
1 cup whole-wheat flour
4 teaspoons baking powder
½ teaspoon salt
1 large eggs
2 large egg whites
cup milk, skim
cup olive oil, extra-virgin
1 cup zucchini
unpeeled, shredded
3 tablespoons basil
1 teaspoon garlic
cup romano cheese
freshly grated
½ cup pine nuts


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.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 19749% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 123mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 4%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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