With summer approaching fast we are in season for many Farmer Market favorites. And that means that we will be living in the land of zucchini plenty (our zucchini plant is well along in its mission of total garden domination). You will have ample opportunity to try out zucchini recipes – and you never seem to run out of these fast growing vegetables. Muffins and bread can be a great way to keep them in check.
Pesto can be used as an ingredient in many recipes and brings a punch of flavor to these Savory Zucchini and Fontina Muffins. With authentic Italian taste capturing the recipes of the region, Filippo Berio’s line of vegetarian, gluten-free and GMO-free pestos are made to suit nearly any taste.
For more flavorful recipes and ways to cook with pesto, visit FilippoBerio.com.
How to make Savory Zucchini and Fontina Muffins
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 12
Ingredients
- 2 cups all-purpose gluten free flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup Filippo Berio Sun Dried Tomato Pesto, divided
- 1/3 cup Filippo Berio Extra Virgin Olive Oil
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1 egg
- 1 cup shredded zucchini
- 2 green onions, finely chopped
- 12 cubes (1/2 inch each) fontina cheese
Directions
- Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.
- In large bowl, whisk flour, baking powder, salt and pepper. In separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture until moistened. Fold in zucchini and green onions.
- Divide half the batter evenly among muffin cups; place cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto; top with remaining batter.
- Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.
Tip:
To make extra savory, add 1/2 cup cooked and crumbled bacon.
SOURCE:
Filippo Berio
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