Savory Zucchini and Fontina Muffins Recipe

Ingredients

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)

Directions

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.

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Savory Zucchini and Fontina Muffins