I am lazy today and would rather be reading and drinking tea...so here's a zucchini muffin reciepie I rather enjoy. These make awesome breakfast muffins, are not sweet, and generally quite fluffy and simple. They go really well with coffee and bacon, and are a good base for experimenting with your own herb and veggie combos.
1.
Preheat oven to 200°C / 425°F. Butter some muffin tins if they are non-stick. This recipe makes about 24 regular size muffins...or about 18 if you like 'em huge, like me!
2.
Combine the eggs, milk, and oil in a large bowl. Combine flour, sugar, salt and baking powder in anohter bowl and add the liquid mixture in batches, stirring to blend. Make sure its kind of chunky, chunky muffin batter rules.
3.
Add the zuchinni and basil and stir to blend.
4.
Fill each muffin cup about 1/2 way full. Sprinkle the top with cheese (this gets nice and crunhy when you bake it). Bake for about 20-25 minutes until the tops are golden brown.
5.
Serve still warm, these are great to serve with brunch, or you can freeze 'em and pop them in the toaster oven for later.
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