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Baby Basil-Zucchini Muffins
Recipe #301305 |
1¼ hours |
15 min prep |
SERVES
27
,
54
mini muffins
Ingredients
Directions
1
In large bowl, combine flour, sugar, basil, baking powder, salt, and baking soda.2
In another bowl, beat eggs, milk, and oil. Stir into dry ingredients just until moistened. Fold in zucchini.3
Fill greased or paper-lined mini muffin cups 2/3 full. Sprinkle with cheese.4
Bake at 400* for 12-15 minutes or until a toothpick inserted near the center of a muffin comes out clean. Cool 5 minutes before removing to wire rack to finish cooling.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (41g) Recipe makes 27 servings |
||
| Calories 116 | ||
| Calories from Fat 59 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 160mg | 6% | |
| Potassium 55mg | 1% | |
| Total Carbohydrate 11.5g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 2.1g | ||
| Protein 2.7g | 5% | |
| Vitamin A 69mcg | 1% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.1mcg | 1% | |
| Vitamin C 1mg | 2% | |
| Vitamin E 1mcg | 4% | |
| Calcium 46mg | 4% | |
| Iron 0mg | 1% | |
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