Garden Muffins


I made savoury muffins for the first time in my life today, and i think they turned out pretty okay.I sliced one of them from the centre and toasted it and smothered it with some butter Yum-O! then i tried it with cheese and it was fantastic. They were good, simple, rustic and hearty. I think you can have them for breakfast, brunch, or when ever you desire.Β 


1 1/2 cups flour

1 cup wholemeal flour

4 tsp baking powder

1 tsp salt

2 large egg whites

2/3 cup skim milk

1/3 cup virgin olive oil

1 cup grated zucchini

3 tbsp minced fresh basil

1 tbsp minced garlic

2 green chillies finely chopped (optional)

1/3 cup freshly grated Romano cheese

1/2 cup pine nuts

Preheat the oven to a 220 degree centigrade. In a mixing bowl, sift the flours, baking powder and salt, set aside. In a separate bowl, whisk together the egg whites, egg, milk and oil until well blended.

Add the egg mixture to the dry ingredients and mix gently, stir in the zucchini, basil, garlic, cheese and pine nuts and mix just until combined. Divide batter among paper lined muffin cups (in a non-stick muffin tin) filling each one nearly full about 1/3 cup batter per each. Bake in preheated oven for about 20-25 minutes or until a toothpick inserted into the centre of cupcake comes out clean.



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