Savory Zucchini and Fontina Muffins
- 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.
Cooking Method: Bake
World Cuisine: American
Product: Extra Virgin