Savory Zucchini Mini-Muffins

• 1/3 cup extra virgin olive oil
• 1/2 cup milk
• 1 large egg
• 1 Tbls. pesto (basil)
• 1 Tbls. sundried tomato pesto
• 1 1/4 cup all-purpose flour
• 1 Tbsp sugar
• 1 1/2 tsp baking powder
• 1 tsp Kosher salt
• 1/2 tsp freshly ground pepper
• 3 Tbsp fresh basil, chopped
• 1 cup freshly grated zucchini (about one regular size zucchini)
• 1/3 cup pine nuts or sliced almonds
• 2/3 cup freshly grated Parmesan cheese

1. Preheat the oven at 425F.
2. Spray two trays of mini-muffin tins (24 wholes) with vegetable oil spray.
3. Combine the wet ingredients (oil, milk, egg, & pestos) in a bowl and whisk to combine.
4. In another bowl combine the dry ingredients (flour, sugar, baking powder, salt, pepper) and sift together.
5. Add the wet ingredients to the dry one and whisk to combine.
6. Add the remaining muffin ingredients (basil, zucchini, nuts, Parmesan) and combine.
7. Spoon the batter evenly into mini-muffin pan about 3/4 full. Bake until golden and puffy about 18-20 minutes. Allow to cool on a rack.

extra virgin olive oil, milk, egg, pesto, tomato pesto, flour, sugar, baking powder, kosher salt, ground pepper, fresh basil, freshly grated zucchini, pine nuts, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/member/views/savory-zucchini-mini-muffins-51852011 (may not work)