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Stephen Lee's Zucchini-Pesto Muffins
Photo: Diliara Garifullina

Stephen Lee's Zucchini-Pesto Muffins

13 ingredients 6 steps fandom
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Estimated Nutrition (whole recipe, rough)

1126
Calories
39g
Protein
57g
Fat
116g
Carbs

Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 10 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Pine Nut 1 oz (28g) 191
Milk 1 cup (244ml) whole 149
Olive Oil 1 tbsp (14g) 119
Romano Cheese 1 oz (28g) cheddar 113
Egg 1 large egg (50g) 78
Cucumber 1/2 cup sliced (52g) 16
Garlic 1 clove (3g) 4
Basil 5 leaves fresh (2.5g) 1
Salt 1 tsp (6g) 0
Pumpkin not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 1/2 c All-purpose flour -- Unbleached
  • 1 c Whole wheat flour
  • 4 ts Baking powder
  • 1/2 ts Salt
  • 1 lg Egg
  • 2 lg Egg whites
  • 2/3 c Skim milk
  • 1/3 c Virgin olive oil
  • 1 c Zucchini squash -- unpeeled, Shredded
  • 3 tb Minced fresh basil
  • 1 t Minced garlic
  • 1/3 c Grated romano cheese -- Freshly grated
  • 1/2 c Pine nuts

Directions

1

Less than full pkg. frozen chopped spinach (thaw and squeeze) 1 cup mozzarella cubed, (about 2 thick slices cubed) 1/2 cup (about) Romano or Parmesan grated cheese Grease small loaf pan (do not flour).

2

Mix all of above ingredents together (by hand-do not use mixer), will be lumpy.

3

Pour into loaf pan. Bake about 30/45 mins. at 350 degrees.

4

Can be served hot or cold- slice to desired thickness.

5

Category:Omanese Recipes

6

Category:Omanese Appetizers

Recipe sourced from fandom

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