Diabetic Zucchini-Basil Muffins


2 eggs
3/4 c. milk
2/3 c. oil
2 c. flour
Sugar substitute = to 1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
2 tbsp. minced basil
1/4 c. grated Parmesan cheese


Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture just until flour is moistened.

Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin caps about 3/4 full. Sprinkle with cheese.

Bake at 425 degrees for 20-25 minutes. Remove from pan. makes 10-18 muffins depending on size of pan.

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