September 18, 2020

Savory Zucchini and Fontina Muffins

Savory Zucchini and Fontina Muffins

Savory Italian Flavor

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.
Savory Zucchini and Fontina Muffins

Savory Zucchini and Fontina Muffins

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 12

  • 2          cups all-purpose 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
  1. Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.
  2. 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.
  3. 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.
  4. 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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