Good Taste / August-September 2008

Zucchini Muffins

2 eggs
3/4 c. milk
2/3 c. veg. oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
4 tbsp. dried basil
6 tbsp. grated Parmesan cheese (1 tsp. per muffin)

Beat eggs in bowl; stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture, just until moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin cups about 3/4 full. Sprinkle each with

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