Zucchini and Basil Muffins
These savory muffins make the perfect breakfast, an easy afternoon snack, or a delicious accompaniment to a special dinner. The freshness of the basil brings out the flavor of the zucchini, and of course, the bacon isn’t a bad addition either!
Ingredients
- 1/3 cup olive oil
- ¼ cup plus 2 tablespoons whole milk
- 1 large egg, room temperature
- 1 ¼ cups flour
- ¼ cup bacon, fried and crumbled (about 5-6 slices)
- 3 tablespoons basil, chopped
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup grated zucchini
Instructions
- Preheat oven to 425 °F.
- Spray a muffin pan with nonstick spray and set aside.
- In a large bowl, combine oil, milk and egg. Whisk well and set aside.
- In another large bowl, combine flour, bacon, basil, sugar, baking powder, salt and pepper.
- Add egg mixture to flour mixture, whisking gently until just combined.
- Gently fold in zucchini.
- Divide batter evenly among muffin cups of prepared pan.
- Bake until tops are golden brown and puffed, about 12-15 minutes.
