If you haven't guessed yet, I love muffins! They are fun, easy to make and function as great snack food for on the go activities, which makes my crazy schedule just a tad easier. While we are talking schedules, I should probably mention the nightmare I have been attending for the past couple of days, trying to ensure I graduate from UC Davis by Spring 2013. Cutting classes and raising tuition seems to be a trend at a lot of universities. One of my required lab classes is now only offered in the fall (present quarter), and I was not signed up to take the class. Thankfully there was still a spot left and I was able to add late, but I have a week and a half worth of lab work to make up. It seems doable, but then I remember I am taking four other upper division science classes and midterms are coming up. Its going to be quite an eventful next couple of weeks!
I just wanted to be clear to my readers that even though I am disappointed with UCD's current class scheduling this is only because I hold them to very high standards. I love my school and my counselor. UCD has given me numerous opportunities to challenge myself. Throughout my journey at UCD my academic knowledge has expanded exponentially, and my critical thinking has improved dramatically. Between my classes and my internship, I am receiving a world class education (and I have the bill to prove it!).
My family grows zucchini every year in all shapes and sizes. The zucchinis pictured above are normal size, but they can grow to be huge. They grow longer than our dachshund (although you can argue that she is still rounder). After grating my giant zucchini I was left with 8 cups! I do like zucchini, but I do hit a zucchini limit, and need to find more creative ways of eating our harvest. Zucchini bread is always a big contributor, but this time I wanted to try something a little more unique. These Zucchini basil muffins with parmesan cheese are perfect.
I got this recipe from Bernard Clayton's Book of Breads.
Makes: 12 medium sized muffins
- 2 eggs
- 3/4 cup milk
- 2/3 cup of cooking oil
- 2 1/2 cups of all-purpose flour
- 1/4 cup of sugar
- 1 tbs. baking powder
- 2 tsp. salt
- 2 cups shredded zucchini
- 2 tbs. minced basil, fresh
- 1/2 cup of parmesan cheese
Preheat oven to 425 degrees.
In a large bowl combine the eggs, milk and oil. Mix. In a separate bowl combine the flour, sugar, baking powder and salt. Mix. Add the dry ingredients to the wet a little bit at a time. Mix, small clumps are okay. Fold in the zucchini and the basil.
Add batter to your muffin tin and then sprinkle with cheese. Bake for 20-22 minutes.
I went light on the cheese and then later regretted it. Also don't add extra zucchini or the muffins become to stiff and don't taste as good the next day.
Aren't they cute! The recipe said they freeze well, which I will try out the next time I make them. I still have 6 cups of shredded zucchini and would very much appreciate your favorite zucchini recipes.