Stephen Lee's Zucchini-Pesto Muffins
1 1/2 c All-purpose flour -- Unbleached 1 c Whole wheat flour 4 ts Baking powder 1/2 ts Salt 1 lg Egg 2 lg Egg whites 2/3 c Skim milk 1/3 c Virgin olive oil 1 c Zucchini squash -- ...
Ingredients
- 11/2 c all-purpose flour --
- 4ts baking powder
- 1/2ts salt
- 1lg egg
- 2lg egg whites
- 2/3c skim milk
- 1/3c virgin olive oil
- 1c zucchini squash -- unpeeled,
Directions
- 1
1 1/2 c All-purpose flour -- Unbleached 1 c Whole wheat flour 4 ts Baking powder 1/2 ts Salt 1 lg Egg 2 lg Egg whites 2/3 c Skim milk 1/3 c
- 2
Grease 12-cup muffin pan, or spray coat, or use paper liners
- 3
BIG BOWL -- Sift the flours, baking powder and salt into the large bowl
- 4
SMALL BOWL -- whisk together egg, egg whites, milk, and oil until well blended
- 5
Add the small bowl's egg mixture to Big Bowl's flour
- 6
Stir in the zucchini, basil, garlic, cheese, and pine nuts
- 7
Fill each muffin cup full of batter
- 8
Bake until the muffins are golden brown and spring back when touched lightly, about 20 minutes