I love Basil ~ 2.3.10

My favorite scent, flavor and herb is BASIL! And seeing this photo reminds me that spring is not too far away and that in the not so distant future, I'll have pots of beautiful basil blooming all around my deck!

Here's a tried and true recipe from my files that uses basil in a muffin! I'm including a lightened up version that I've yet to try- so if you do, before me, post a comment with your review. These muffins are great made MINI- perfect for afternoon tea.

Zucchini and Basil Muffins

Makes about 22 muffins

Ingredients:

1 cup veg. oil
3/4 cup sugar
3 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp salt
1/4 tsp. freshly gr. pepper
1/4 tsp. nutmeg
1 cup grated unpeeled zucchini
1/2 cup chopped fresh basil leaves
1/2 tsp grated lemon rind

Preheat oven to 350. Grease muffin pans lightly.

Combine oil and sugar in a mixing bowl; beat well. Add the eggs 1 at a time, mixing well after each addition.

Sift flour, baking powder, salt, pepper, and nutmeg together. Add to the sugar mixture; stir just until moistened.

Fold in zucchini, basil and lemon rind.

Spoon into muffin tins, filling each cup 2/3 full.

Bake at 350 for 25 to 35 min. or until toothpick comes out clean.

Cool in pans on wire racks for 10 min.; remove the muffins to wire racks to cool completely.

-Recipe from Art in the Kitchen;Westmoreland museum of Art; submitted by Carol Vallozzi



However, if you're trying to watch your waistline and using a FULL CUP OF OIL is making your eyes cross a bit, here's a lightened version from a friend on the cooking light bulletin board. you can check out here reviews of the lightened version by clicking on the link.




Modified Zucchini and Basil Muffins

Makes about 12 large muffins


1 cup plain non-fat yogurt
1/2 cup sugar
3 eggs
3/4 cup whole wheat flour
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp salt
1/4 tsp. freshly gr. pepper
1/4 tsp. nutmeg
2 small grated unpeeled zucchini (about 1 1/2 - 2 cups)
1/2 cup chopped fresh basil leaves
grated rind of 1 lemon

Preheat oven to 350. Grease muffin pans lightly.

Combine yogurt and sugar in a mixing bowl; beat well. Add the eggs 1 at a time, mixing well after each addition.

Sift flours, baking powder, salt, pepper, and nutmeg together. Add to the sugar mixture; stir just until moistened.

Fold in zucchini, basil and lemon rind.

Spoon into muffin tins, filling each cup 2/3 full.

Bake at 350 for 25 to 35 min. or until toothpick comes out clean.

Cool in pans on wire racks for 10 min.; remove the muffins to wire racks to cool completely.


originally appeared on She's a Crafty Pumpkin, 7.6.06