Zucchini season is most definitely here. Yesterday my neighbor gifted me with a zucchini the size of a new born child, so this week I will be making every zucchini recipe in my repertoire. I thought this was the perfect time to share my recipe with you, as I am sure that many of you are wondering what to do with all of the zucchinis that your neighbours are giving you. I made them a few months back and they were a huge hit. They would be perfect for a picnic, or a welcome addition in a back-to-school lunch! I have been making a few savoury breads and muffins lately and like them because they are so versatile. You can work them into any meal. I loved these muffins for breakfast with a bit of sharp cheese!
Just one note about the pine nuts: it is best to eat these muffins quickly. Once you put them in a container, the pine nuts loose their crunch. They still taste wonderful, but the crunchy aspect of them changes.
I can’t wait to share this post with my buddies over at Fiesta Friday. I haven’t been for a couple of months, as my hubby and I were hanging out in Europe this summer. More on my trip later, but be sure that some gorgeous French and Italian recipes will be surfacing very soon! This week FF is kindly co-hosted by Colleen @ Faith, Hope, Love & Luck, and Alex @ Turks Who Eat.
I found this recipe in “Bake From Scratch Magazine”, May/June 2017 issue.
Zucchini, Parmesan & Basil Muffins
1 cup (150 grams) all-purpose flour
1 cup (150 grams) whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
freshly grated black pepper
2/3 cup (70 grams) finely grated Parmesan cheese
2/3 cup (65 grams) coarsely grated vintage Cheddar cheese
¼ cup chopped fresh basil leaves
¾ cup (185 ml) buttermilk
1/3 cup (80 ml) light olive oil or sunflower oil
2 eggs, room temperature
2 zucchini, about 100 grams each, coarsely grated
¼ cup (40 grams) pine nuts
Preheat oven to 375°F. Line a 12-hole muffin tin with paper muffin cups.
Sift together the flours, baking powder and salt in a large bowl. Season well with black pepper and then gently stir in the cheeses and basil leaves. Make a well in the centre.
Whisk together the buttermilk, eggs and oil in a small bowl. Add the zucchini and mix to combine. Add to the flour mixture. Using a spatula, gently fold to combine. Do not over stir. The mixture should be a bit lumpy.
Spoon the batter into the muffin cups. Scatter the pine nuts over top and sprinkle with a little cayenne pepper.
Bake in the preheated oven for 25 to 30 minutes, until the muffins are golden, and a wooden skewer inserted comes out clean. Leave in the tin for 5 minutes before removing to a cooling rack. Serve warm or at room temperature.
These muffins are best eaten the day they are baked, but they freeze well. Wrap individually in plastic wrap and seal in an airtight container or freezer bag. Freeze up to 3 months. Thaw at room temperature.