Mini zucchini-basil-pinenut muffins with fresh mozzarella
| April 15, 2010 | Posted by ameliaps under appetizers, spring, summer, vegetarian |
Spring is here and I am starting to crave fresher, healthier, veggie-er, outdoorsy foods.
I made these little cuties for my family as we snacked on them outside, in the backyard, playing in the grass.
They are one-biters, perfect fo an appetizer or a tea party.
The ingredients mimic a bit what is in “pesto” sauce, but everything is left whole, so for example you can bite into the crunch of a whole pine-nut and taste the minty freshness of a basil leaf.
I like to use fresh and juicy mozzarella, stored in whey or water, not the plasticky, gummy, shrink-wrapped type that has an expiration date of months ahead!!!
They go great with a cold glass of Pinot Grigio or any other Italian white wine… I think (but then again, I am not a wine expert!).
Spring is everywhere around here.
The wisterias, azalaeas, camelias, daphnes, cherry tree, and violets are in full bloom.
Here’s my wisteria:
And I like the romantic mood that this off-focused image provides to the dreamy observer:
But now, back to the mini-muffins, here’s a preview, and the recipe is below:
Mini zucchini-basil-pinenut muffins with fresh mozzarella
Makes about 20 mini-muffins
1/3 cup extra virgin olive oil
1/2 cup milk
1 large egg
1 1/4 cup all-purpose flour
2 Tbsp sugar
1 1/2 tsp baking powder
1 tsp Kosher salt
1/2 tsp freshly ground pepper
3 Tbsp fresh basil, chopped
1 cup freshly grated zucchini (about one regular size zucchini)
2 Tbsp pine-nuts
1/4 cup freshly grated Parmesan cheese
To finish: 1 small fresh mozzarella, in water or whey, fresh basil leaves, toothpicks
Preheat the oven at 425F.
Spray two trays of mini-muffin tins (24 wholes) with vegetable oil spray.
Combine the wet ingredients (oil, milk and egg) in a bowl and whisk to combine.
In another bowl combine the dry ingredients (flour, sugar, baking powder, salt, pepper) and sift together.
Add the wet ingredients to the dry one and whisk to combine.
Add the remaining muffin ingredients (basil, zucchini, pine-nuts, Parmesan) and combine.
Spoon the batter evenly into as many mini-muffin wholes you can fit, up to three quarters of the way. I was able to make about 20.
Bake until golden and puffy about 18-20 minutes. Allow to cool on a rack before slicing.
Slice each muffin in half, horizontally.
Cut the mozzarella into thin slices and then half each slice, so it can fill a mini-muffin.
Fill each mini-muffin with a half slice of mozzarella, top with a small basil leaf and pin with a toothpick.
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Savory muffins – yum! These are so perfect for spring. Love the zucchini, basil, and pine nut combination, and what a great idea to make them into little sandwiches with a slice of fresh mozz!
that's cute how you turned the mini muffins into mini sandwiches
Ooh yum! I love pesto so these would be perfect for me. Thanks for posting, great photos too
Oh my goodness, those little muffins are darling! I'm loving the spring blooms too, especially the wisteria.
I love the idea of creating little muffin sandwiches-gorgeous!!
Just watched your TV debut….so great! And these muffins look amazing!