Ingredients:

  • 2 large eggs
  • 3/4 cup whole milk
  • 2/3 cup E. EXCEL Essential Blend™ oil
  • 2 1/2 cups white flour
  • 1/4 cup sugar
  • 2 packets of Vegecolor™
  • 2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 2 tablespoons finely julienned fresh basil leaves

Directions:

  1. Preheat the oven to 200°C/425°F. Butter or use paper liners on two regular 12-muffin tins. The recipe makes about 24 regular size muffins, or 48 mini muffins.
  2. Combine the eggs, milk and Essential Blend oil in a large bowl. Combine the flour, sugar, Vegecolor, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don’t overblend!
  3. Add the zucchini and basil and stir to blend.
  4. Fill each muffin cup about 1/2 full. Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for mini muffins, until the tops are golden brown and puffy.
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AuthorWeb Admin