Savory Zucchini and Fontina Muffins

Extra Virgin
  • 1/2 cup Filippo Berio Sun Dried Tomato Pesto, divided
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 3/4 cup milk
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 cup shredded zucchini
  • 2 green onions, finely chopped
  • 12 cubes Fontina cheese (1/2-inch cubes)
    • PREPARATION

      • Preheat oven to 400°F. Line 12-cup muffin pan with large paper liners.
      • In large bowl, whisk together flour, baking powder, salt and pepper. In separate bowl, whisk together 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture just until moistened. Fold in zucchini and green onions.
      • Divide half of the batter evenly among muffin cups; place cube of Fontina on top of batter. Top each with 1 tsp remaining pesto; top with remaining batter.
      • Bake for 15 to 20 minutes or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.

      Tip: Add 1/2 cup cooked and crumbled bacon to make these muffins extra savory and over-the-top delicious.

    Prep Time

    15 min


    Cook Time

    15 min


    Total Time

    30 min


    Servings

    12

     


    X

    Categories

    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Virgin

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