Zucchini And Basil Muffins

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Photo courtesy of The Kitchen Shelf by Eve O’Sullivan & Rosie Reynolds (Phaidon, $29.95, April 2016).

Adapted from The Kitchen Shelf by Eve O’Sullivan & Rosie Reynolds (Phaidon, $29.95, April 2016)
These savory muffins are perfect for lunch boxes, as well as being brilliant when served with soup, such as Cream of Tomato Soup on page 75.

Makes: 12

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes, plus cooling

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From the store:
Zucchini (courgettes)
Basil

Ingredients

  • 2 teaspoons baking powder
  • 1¾ cups (8 oz/225 g) all-purpose (plain) flour
  • ½ teaspoon chili flakes
  • ½ teaspoon salt
  • 1 large or 2 small zucchini (courgettes), grated
  • 3-4 tablespoons shredded basil leaves
  • ¾ cup (6 fl oz/175 ml) milk
  • 1 egg, beaten
  • ½ teaspoon ground cinnamon
  • Scant ¼ cup (1¾ fl oz/50 ml) olive oil
  • Ground black pepper

Preparation

  1. Preheat the oven to 400°F/200°C/Gas mark 6. Line a 12-section muffin pan with paper liners (cases).
  2. Sift together the baking powder and flour into a large bowl, add the chili flakes and salt and season generously with pepper. Add the zucchini (courgette) and basil and stir to combine.
  3. In another bowl, mix the milk, egg, and oil together. Pour into the dry mixture, working quickly so as to only just combine the ingredients. Drop spoonfuls of the batter into the muffin liners, filling to two-thirds full, then cook in the hot oven for 20–25 minutes, or until risen and golden. Cool on a wire rack.

Tip: If you’ve stored the muffins in a plastic container for a few days, cut them in half lengthwise, toast or broil (grill) and serve warm.

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